Courgette and Ricotta Flan

'An easy seasonal recipe that is delicious as a lunch or evening meal'

Ingredients:

400g courgettes

2 tablespoons olive oil

375g puff pastry

Filling:

400g Ricotta cheese

A clove of garlic

A few basil leaves

75g Parmesan, grated

2 eggs, lightly beaten

150ml cream

2 heaped tablespoons plain flour

Method:

Preheat the oven to 200C/gas mark 6

Slice the courgettes lengthways. Put the oil in a shallow pan, add the courgettes and soften over a moderate heat until translucent, but still firm

Line a shallow tin of 20cm x 30cm with baking parchment

Roll out the pastry and place in the tin

Put the ricotta in a bowl, season with salt and pepper, peel and crush the garlic and add to the ricotta

Add the torn basil leaves, most of the Parmesan, the two beaten eggs, cream and flour

Spread the mixture over the pastry, then place the cooked courgettes on top

Shake over the remaining Parmesan

Bake for 30 minutes or until the pastry is golden and the tart has puffed up