Courgette and Ricotta Flan
An easy seasonal recipe that is delicious as a lunch or evening meal!
2 tablespoons olive oil
375g puff pastry
400g Ricotta cheese
A clove of garlic
A few basil leaves
75g Parmesan, grated
2 eggs, lightly beaten
2 heaped tablespoons plain flour
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