Rustic courgette pine nut ricotta tart
Ingredients
- 2 tbsp olive oil
- 4 courgettes thinly sliced (try to use a mixture of different varieties if you can find them)
- 2 x 250g tubs ricotta
- 4 eggs
- large handful basil leaves shredded
- grating of nutmeg
- 50g parmesan (or vegetarian alternative), grated
- 1 large garlic clove crushed
- 500g block puff pastry
- dash of flour for dusting
- large handful pine nuts
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