Recipe - Zucchini (courgette) and Ricotta tart

Serves - 4 | Prepare - 50 mins | Level - Beginner

What you’ll need

• 2 tbsp olive oil

• 2 courgettes , thinly sliced

• 250g tub ricotta

• 1 large egg

• small handful basil , chopped

• pinch nutmeg

• 1 tbsp grated parmesan (or vegetarian alternative)

• 1 garlic clove , crushed

• 320g pack ready-rolled puff pastry

• flour , for dusting

• 1/4 tsp salt

Method

Step 1

Heat oven to 200C/180C fan/gas 6. Heat the olive oil in a frying pan. Fry the courgettes for 5 mins until golden around the edges turning them over half way through, then remove from the pan and set aside. Mix the ricotta with the egg, the basil, the nutmeg, Parmesan, salt and garlic. Set aside.

Step 2

Unroll the pastry on a lightly floured surface – roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top. Using a sharp knife score a border of around 2cm around the edge of the pastry.

Step 3

Spread the pastry with the ricotta mix, keeping within the border, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.

Step 4

Bake for 30 mins until the tart is puffed up and golden. Serve warm, with a mixed salad.