Courgette, Mint and Ricotta Tart

This is a really light and delicious Summer tart that is really easy to make.

Ingredients

• 375g ready-rolled light puff pastry

• 250g (8oz) ricotta cheese

• 50g parmesan cheese, grated

• 1 large egg, beaten

• 3 courgettes, cut into thin rounds

• 2 tbsp pine nuts

• handful of fresh mint, chopped

• 2 tbsp grated parmesan extra

Method

1. Remove the puff pastry from the fridge and leave to stand at room temperature for 10 minutes. Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking tray with a piece of nonstick baking paper.

2. Unroll the pastry onto the baking tray. Score a 1cm (1⁄2in) border around the edge of the pastry with a sharp knife.

3. In a bowl, mix the ricotta, the grated parmesan and the egg. Add the chopped mint and season well. Spread the mixture over the pastry, avoiding the border.

4. Top the tart with the thin courgette slices and scatter over the extra cheese. Bake for 20-25 minutes. Sprinkle over the pine nuts and return the tart to the oven for 5 minutes, until golden brown.