You - 2021-06-06




SERVES 2 ADULTS + 2 SMALL KIDS PREPARE: 10 MINUTES COOK: 15-20 MINUTES ★ Preheat the oven to 240C/ 220C fan/gas 9 and line a baking tray with baking parchment. ★ Using a speed peeler, peel the courgettes into ribbons and place the ribbons in a large bowl. Finely shred half the basil leaves and add them to the courgettes along with half the lemon zest, the crushed garlic, ½ teaspoon salt, some freshly ground black pepper and the olive oil. Toss everything together to evenly coat the courgette. ★ Unroll the pastry and place it on the lined baking tray. Using the point of a sharp knife, score a line 1cm from the edge of the pastry, all the way round to form a frame. Prick the inside rectangle of pastry a couple of times with a fork. ★ Spread the inside rectangle with the sundried tomato paste. Add the courgettes, piling them on top, and bake in the oven for 15-20 minutes, or until the courgettes are tinged golden brown and the pastry is cooked through. ★ While the pastry is cooking, mix the ricotta in a bowl with the remaining lemon zest and season with salt and pepper. ★ When the pastry is out of the oven, add blobs of the seasoned ricotta, scatter over the remaining basil leaves and sprinkle over the pine nuts to serve.



The Mail on Sunday

© PressReader. All rights reserved.