1 sheet of puff pastry

250g ricotta

A handful of fresh basil

Quality olive oil

20g Parmesan

1-2  garlic cloves

1 egg

1 unwaxed lemon

Handful of toasted pine nuts

1. Preheat the oven to 220 degrees fan, keep puff pastry sheet in the fridge but bring out 10 minutes before you make the tart
2. Slice the courgettes into thin slices, place in a bowl and mix with a good glug of olive oil & salt
3. Place the ricotta in a separate bowl & season well. Grate in the zest of a whole lemon and the juice of half of it. Whisk together until smooth & creamy. Add most the basil & mix again
4. Place the sheet of puff pastry on a lined baking tray. With a knife, score the pastry w3-4cm from the edge the whole way round (be carful not to cut all the way through)
5. Spread the ricotta over the pastry, taking care to stay in the scored border
6. Top with the courgettes, slices of garlic & a sprinkle of parmesan. Season well
7. Whisk the egg and brush the edges of the pastry so they go golden in the oven
8. Bake for 20-30 minutes, until the edges are crisp and puffed up
9. To make the bail oil, simply pound a big handful of basil in a pestle & mortar with olive oil
10. When its out the oven, drizzle over the basil oil, sprinkle with pine nuts & serve while piping hot!