Ingredients
5 Darts yellow & green courgettes
1 sheet of puff pastry
250g ricotta (we like to use Westcombe)
A handful of fresh basil
Quality olive oil
20g Parmesan
1 garlic bulb
1 egg
1 unwaxed lemon
Heat the oven to 220 degrees fan.
Grate the courgettes into fine ribbons, put them in a bowl, and toss with a good glug of olive oil and a pinch of salt. Set aside.
In another bowl, add the ricotta and season well. Stir in the zest of a whole lemon and the juice of half. Whisk until smooth and creamy, then fold through most of the basil.
Roll out the puff pastry onto a lined baking tray. Using a knife, lightly score a border about 3 to 4 cm in from the edge, all the way round, being careful not to cut right through.
Spread the ricotta mixture over the pastry, keeping it neatly within the border.
Top with the courgettes, sliced garlic and a scattering of parmesan. Season again.
Beat the egg and brush it around the edges so the pastry turns golden and crisp in the oven.
Bake for 20 to 30 minutes until puffed, crisp and deeply golden.
Meanwhile, make the basil oil by pounding a generous handful of basil in a pestle and mortar with olive oil until you have a vivid green dressing.
Once the tart is out of the oven, drizzle over the basil oil and serve immediately while hot and flaky.
Enjoy it and do tell me if you end up trying it!
Speak soon,
B x