Serves: 4-6

Preparation time: 10-15 minutes

Cooking time: 35-40 minutes

Skill level: Easy

Ingredients:

375g Carême spelt wholemeal puff pastry

1 leek, thinly sliced

30g unsalted butter

180g ricotta cheese

2 medium-sized zucchini, sliced into thin rounds

1 egg, whisked

2 tbsp extra-virgin olive oil

50g parmesan cheese, finely grated

To serve:

pinch of salt and pepper to taste

dressed salad leaves

Method:

1. Preheat the oven to 190 C fan-forced (210 C conventional).
   
   
2. In a frypan, soften the leek in butter over a low heat for 6-8 minutes until golden.
   
   
3. Place pastry onto a sheet of greaseproof baking paper, so that it can be easily transferred onto a large baking tray later.
   
   
4. Leaving a 2cm border around the edge of the pastry sheet, spread ricotta evenly. Next top with softened leeks, then zucchini rounds and drizzle with olive oil.
   
   
5. Transfer pastry to a baking tray, then fold in edges to form the tart. Brush edges with egg wash, then pour remaining egg over the zucchini.
   
   
6. Top with parmesan, bake for 35-40 minutes until golden and base is crisp.
   
   
7. Season with a pinch of sea salt and cracked black pepper once cooked (salting zucchini before cooking releases water and the bottom will become soggy).
   
   
8. Slice and serve with salad leaves dressed simply in olive oil and red wine vinegar.