Heat oven to 200C/180C fan/gas 6.
Heat half the olive oil in a frying pan.
Cook the courgettes for 5 mins until
golden around the edges, then remove
from the pan and set aside. Mix the
ricotta with the eggs, most of the
basil, the nutmeg, Parmesan and
garlic. Set aside.
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.
Spread the pastry with the ricotta mix,
leaving a border of 1cm 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.