Glazed Plum Cake Courgette, Basil and Ricotta Tart


Glazed Plum Cake Courgette, Basil and Ricotta Tart

375g ready rolled puff pastry

1 x 250g tub ricotta

3tbsp grated Grana Padano cheese

! large egg beaten

handful of fresh basil

3 spring onions, trimmed and thinly sliced

75g thin parma ham, sliced into strips

1 large clove of garlic, crushed

3 med courgettes cut into thin slices

2tbsp pine nuts

Remove pastry from the fridge 10 min before using. Preheat oven to 180c fan. Line a large baking sheet with baking paper. Unroll the pastry and place on the baking tray. Score a 1cm border around the edge with a sharp knife. In a large bowl, mix the ricotta, 2 tbsp of the cheese, egg, spring onion, parma ham, garlic and most of the basil [keep some for the top-ping]. Spread the mixture over the pastry, avoiding the border. Arrange the courgettes over the top of the tart, overlap if required. Scatter the remaining cheese and basil over the top. Bake for about 20 – 25 mins. Sprinkle over the pine nuts and return to the oven for a further 5 mins until golden brown.