• 200g feta cheese, thinly crumbled
• 250g ricotta cheese
• 1 tsp dried mint
• 1 tsp dried wild oregano
• 2 tsp lemon extract
• Finely grated zest of 1 unwaxed lemon
• Maldon sea salt flakes and freshly ground black pepper
• 1 x 320g ready-rolled puff pastry sheet
• 1 large courgette, very thinly sliced
• Olive oil
• A handful of pine nuts
• 2 tbsp clear honey
• ½ tsp chilli flakes (optional)
Preparation time: 20-25 minutes
Cooking time: 16-18 minutes
Courgette, Lemon, Feta and Pine Nut Tart
Preheat the oven to 220°C / Fan 200°C / Gas Mark 7. Line a large baking tray with baking paper.
Put the feta, ricotta, dried herbs, lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth.
Place the puff pastry sheet on the lined tray and score a 1cm wide border around the edges, then spread the cheese mixture across the pastry up to the scored border.
Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper and drizzle with olive oil. Scatter over the pine nuts and bake in the preheated oven for 16-18 minutes until the pastry edges are nicely browned.
Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the chilli flakes (if using) before serving.