LEMON & COURGETTE PUFF PASTRY TART

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.