Courgette and Ricotta Tart with Basil

A light summery tart!

You’ll need:

• Two courgettes

• Puff pastry

• Olive oil

• 1 cup of ricotta

• Black pepper (to taste)

• Salt (to taste)

• Some lemon zest and lemon juice

• Garlic

• Fresh basil

• Egg wash

• Red peppers (optional)

Steps:

• Pre-heat oven at 230C

• With a potato peeler, peel the courgettes in nice long thin strips into a bowl, lots of some olive oil, and a pinch of salt (to taste)

• In a separate bowl, add your ricotta, black pepper, lemon zest and lemon juice, whisk together, and then add in lots of fresh basil

• Score a sheet of puff pastry to create a border, and inside that border, spread over your ricotta and start laying down your courgette, then add some sliced garlic, and protect it with a final layer of courgette

• Brush the edges of the puff pastry with egg wash

• Sprinkle over some parmesan cheese

• And then pop it into the oven

• Let it bake for about, I’d say 20 mins (checking that the puff pastry has properly baked and it’s nice and golden)

• Spread over some basil oil (or in my case, it was a mix of chopped basil and olive oil)

• Optional - Layer lightly with some lightly sautéed (or roasted) red peppers

• And serve on a lovely plate!

Bon Appétit,

Onivie