Courgette and Ricotta tart
Ingredients:
1 roll of gluten free puff pastry
2 medium courgettes
1 tsp salt
150g ricotta
2 tsp pesto
1 tbsp grated parmesan
1 tbsp butter, melted
Some Parmesan shavings
A drizzle of olive oil
Method:
Preheat the oven to 180C fan
Thinly slice the courgettes (2-3 mms). Put the slices in a bowl and mix in the salt. Leave for 20 mins.
Mix the ricotta, pesto and grated parmesan.
Use a kitchen towel to take some of the moisture off the courgettes.
Put the pastry on a baking tray and brush the sides with some melted butter
Put the ricotta mixture into the centre of the pastry, spreading it out up to the edge that you have brushed.
Line up the courgettes over the ricotta mixture, so that the slices overlap. Sprinkle parmesan shaving on top and drizzle some olive oil.
Bake for 20 mins. Slice and enjoy hot or cold.
The layering of the courgettes feels so therapeutic…
… and 20 mins later, a tasty lunch is ready.