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Rustic courgette, pine nut & ricotta tart
- 2 tbsp olive oil
- 4 courgettes , thinly sliced (try to use a mixture of different varieties if you can find them)
- 2 x 250g tubs ricotta
- 4 eggs
- large handful basil leaves , shredded
- grating of nutmeg
- 50g Parmesan (or vegetarian alternative), grated
- 1 large garlic clove , crushed
- 500g block puff pastry
- dash of flour , for dusting
- large handful pine nuts
Directions:View on BBC Good Food
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