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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

courgette tart

The ricotta base of this courgette tart is a winner. You can replace the courgettes with leeks or beets or bacon or peas, so versatile is it as a tart base.

Courgette tart


Prep Time: 15 minutes

Cooking Time: 25 – 30 minutes

Serves 4 to 6


1 medium sized courgette

1 tablespoon of olive oil

1 teaspoon of chilli flakes



250g ricotta

1 egg

1 tablespoon of Parmesan, finely grated

2 garlic cloves, finely grated

1 x sheet of ready-rolled puff pastry

Freshly chopped mint, to serve

Zest of half a lemon, to serve


  1. Wash and slice the courgette into rounds. Place them in bowl with the olive oil and chilli flakes, and a pinch of salt and pepper. Set aside.
  1. In another bowl, mix the ricotta, egg, grated garlic, the Parmesan together. Add a pinch of salt and pepper and mix again.
  1. Roll out the sheet of pastry onto a baking tray lined with baking paper.
  1. Spread the ricotta mix over the pastry sheet, leaving a border of about 2cm around the edge of the pastry.
  1. Place the courgettes into the ricotta mix, arranging them in tidy rows if you like.
  1. Fold the pastry in at the edges to create a border so the mix doesn’t ooze out while it’s cooking. You can make this as neat or as rustic as you like.
  1. Cook in an oven, pre-heated to 200c / 180c fan / Gas Mark 6, for 25 to 30 minutes.
  1. Serve the tart hot or cold, with a fresh grating of lemon zest and freshly chopped mint sprinkled over the top to serve.

This recipe first appeared in The Irish Independent on 9th July

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