Whether you slice it up for a picnic or serve it at a garden party, this tasty tart is perfect for a warm summer’s day.

Ingredients:
5 Sheets of filo pastry
Olive oil
250g ricotta
3 eggs
1 large courgette
A few basil leaves
75g freshly grated Parmesan
A pinch of nutmeg
2 teaspoons lazy garlic
¼ tsp dried chilli flakes
25g pine nuts

Method:
1. Heat the oven to 200°C (180°C fan/gas mark 6).

2. Grease a 26cm flan dish and line with the filo pastry, brush-ing each sheet with olive oil and slightly overlapping each piece to form an edge all the way round.

3. Trim off any excess pastry but leave a bit proud of the dish.

4. Pop in the oven for 8-10 minutes until golden.

5. In a bowl, beat together the ricotta, eggs, shredded basil, grated nutmeg, garlic and 50g of the Parmesan.

6. Tip this mixture into the pastry case, cover in thin slices of courgette, the rest of the cheese, a few chilli flakes and salt and pepper.

7. Bake for approximately 25 minutes until the filling starts to turn golden.

8. Sprinkle the pine nuts over the top and continue to bake for another five minutes.

9. Serve with a fresh green salad and a few basil leaves.