small bunch of basil
grated zest of 1 lemon
1 clove garlic, crushed
salt and pepper
2 tbsp olive oil
1 x 320g packet of ready rolled puff pastry (remove it from the fridge 15 minutes before needed)
2 tbsp sundried tomato paste
250g ricotta cheese
20g toasted pine nuts, to serve
Preheat the oven to 240°C (220°C fan/gas mark 9) and line a baking tray with baking parchment.
Using a speed peeler, peel the courgettes into ribbons and place the ribbons in a large bowl. Finely shred half the basil leaves and add them to the courgettes along with half the lemon zest, the crushed garlic, ½ teaspoon salt, some freshly ground black pepper and the olive oil. Toss everything together to evenly coat the courgette.
Unroll the pastry and place it on the lined baking tray. Using the point of a sharp knife, score a line 1cm (½in) from the edge all the way round the outside of the pastry to form a frame. Prick the inside rectangle of pastry a couple of times with a fork, then spread the inside rectangle with the sundried tomato paste. Add the courgettes, piling them on top and bake in the oven for 15–20 minutes, or until the courgettes are tinged golden brown and the pastry is cooked through.
While the pastry is cooking, mix the ricotta in a bowl with the remaining lemon zest and season with salt and pepper.
When the pastry is out of the oven, add blobs of the seasoned ricotta, scatter over the remaining basil leaves and sprinkle over the pine nuts to serve.