500g ready-made shortcrust pastry
Flour, for dusting
200g ricotta
Olive oil
3-4 courgettes
2 handfuls of purple or green basil leaves
50g Caerphilly
Preheat the oven to 200°c. On a lightly floured surface, roll out the pastry and line a 22cm loose-bottomed tart tin (you won’t need all the pastry). Place in the freezer for 15 minutes until just frozen, then place in the oven for 15 minutes to blind bake. Leave to cool.
Combine the ricotta with 1 tablespoon of olive oil and season well with salt and pepper. Spread a layer of the ricotta over the pastry base.
Slice the courgettes into 2-3mm-thick pieces on the diagonal and place in bowl. Rip in the basil leaves, season with salt and pepper, and add a good splash of oil. Mix well to combine, then prettily sit on top of the ricotta. Crumble the Caerphilly into small bits with your hands and scatter it over the courgette. Drizzle in a little extra oil, then place in the oven for 10-15 minutes, until the cheese is melted and slightly bubbling. Serve warm.
