• 320g sheet of ready-rolled all butter puff pastry
• 2-3 courgettes
• Olive oil
• 250g ricotta
• Juice and zest of half a lemon
• 1 clove of garlic, finely chopped
• 1 bunch of basil, roughly chopped
• A small handful of grated mature cheese
• Salt
• Freshly ground black pepper
• 1 egg, beaten
Method
Preheat the oven to 200°C. (fan)
Wash the courgettes and slice them lengthways into very thin strips. Place them in a bowl, sprinkle with salt, add a splash of olive oil, and toss to coat.
In another bowl, mix the ricotta with a pinch of salt, freshly ground pepper, the lemon juice and zest, the finely chopped garlic and most of the chopped basil (reserve a little to scatter over after baking). Stir everything together until well combined.
Place the pastry on a baking tray lined with baking paper.
Using a sharp knife, score a shallow border about 1.5cm from the edge – this will create a raised crust once baked. Brush the border with the beaten egg.
Spread the ricotta mixture evenly over the pastry, keeping within the border. Lay the courgette slices on top, lengthways – they can slightly overlap. Sprinkle over a small handful of grated mature cheese.
Bake in the oven for about 30 minutes, until the edges are golden and the cheese on the courgettes is nicely browned.
Finish with the reserved basil scattered over the top.
