Courgette & pine nut tart
Preparation Time
20 mins
Cooking Time
30 mins
Top Tips
You can use a mixture of green and yellow courgettes or small summer squash, if you can find them.
Ingredients
Serves 6
Ingredients
Method
Step 1
Heat oven to 200°C (gas mark 6). Grease a large tart or pie tin and line with the 5 sheets of filo pastry, brushing them with a little oil and slightly overlapping each sheet.
Step 2
Transfer to the oven and cook for 7-10 mins, or until just golden. In a bowl, beat the ricotta with the eggs, basil, grated nutmeg, two thirds of the Parmesan and the garlic. Set aside.
Step 3
Spread the pastry with the ricotta mix, then top with the courgette slices. Sprinkle with the remaining cheese, the chilli and the sumac. Season with salt. Bake for 30 mins, or until the filling is golden. Scatter over the pine nuts about 5 mins before removing from oven.