Courgette and ricotta tart

Ingredients

2 tbsp olive oil

2 courgettes, thinly sliced

250g (9oz) tub ricotta

2 eggs, beaten with a fork

Small handful basil leaves, shredded

Pinch grated nutmeg

1 tbsp grated Parmesan

1 garlic clove, crushed

320g (11 1/4 o z) pack ready-rolled puff pastry

Flour, for dusting

Green salad, to serve

Method

Heat oven to 200°C/400°F/Gas Mark 6. Heat the oil in a frying pan. Cook the courgettes until golden around the edges, then remove from the pan and set aside. Mix together the ricotta, eggs, most of the basil, the nutmeg, Parmesan and garlic in a bowl.

Unroll the pastry on a lightly floured surface – roll it out lightly to make it a little thinner. Lay it on a baking sheet.

Spread the pastry with the ricotta mix, leaving a small border around the edge, 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.

Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil, and with a green salad alongside.

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