- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 courgettes, thinly sliced
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 250g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 2 large eggs
- small handful basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- pinch nutmeg
One of the most useful of spices for both sweet and savoury…
- 1 tbsp grated parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 garlic clove, crushed
- 320g pack ready-rolled puff pastry
- flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
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.