Ingredients:
- 1 sheet all-butter puff pastry
- 150g ricotta
- 1 egg
- 1 red pepper, thinly sliced
- 1 courgette, thinly sliced
- Olive oil
- Salt and black pepper
- Fresh thyme or basil (optional)
- A handful of rocket, to serve
Method:
- Preheat oven to 200°C fan.
- Unroll the puff pastry onto a baking tray lined with parchment. Score a 1cm border around the edge and prick the middle with a fork.
- Mix the ricotta with the egg, a little salt and pepper, and spread within the border.
- Top with the sliced vegetables and drizzle with olive oil.
- Bake for 20–25 minutes until golden and puffed.
- Garnish with fresh herbs and serve warm or at room temperature.
