This is a lovely light tart to have for lunch on these lovely warm spring days.
175g plain flour (I used rye to get a nice crisp pastry)
90g butter, cubed
2 tbsp green pesto (I used wild garlic but any green pesto will do)
2 courgettes, grated
1 tub ricotta cheese
1 egg, beaten
1 tbsp parmesan cheese
salt and freshly ground black pepper
Make the pastry by rubbing the butter into the pastry. The old fashioned hand method is best as the pastry stays nice and light. But if you’re pushed for time you can use a food processor. Add enough water to bring to a nice pliable dough, wrap in cling film and refrigerate for 20 minutes.
Roll out the pastry to fit a 20cm flan dish, prick the base and pop back in the fridge for 5 minutes whilst the oven heats to 190°c.
Line the pastry case with baking parchment and fill with baking beans (or rice or lentils if you don’t have any). Bake for 20 minutes, remove the lining and baking beans and crisp up the bottom for a further 5 minutes. Set aside until required.
Turn the oven down to 180°c.
Squeeze the moisture out of the grated courgettes by placing in a clean tea towel and twisting until the water has stopped coming out. Scrape into a mixing bowl, discarding the liquid.
Add the ricotta and beaten egg to the courgettes and combine well. Add the parmesan and season lightly.
Spread the pesto over the base of the pastry case and scrape the courgette mixture on top, evening out carefully. Try not to leave any peaks as these may ‘catch’ and burn in the oven.
Bake for 25-30 minutes until the mixture is set and slightly golden.
Allow to cool slightly before cutting, but this is best served warm.