Small bunch of basil
40g pine nuts
2 cloves of garlic
80ml olive oil
Squeeze of lemon juice
100g ricotta
2 medium courgettes sliced with a peeler into ribbons
3 large carrots ribboned
1 aubergine cut in quarters lengthways then sliced as finely as you can into ribbons
1 tsp of fresh thyme leaves
1 pack of puff pastry
Ceramic baking beans or rice
To make your pesto pop your basil, pine nuts, garlic, olive oil, lemon juice, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
Preheat your oven to 180 degrees
Line 23 cm tart tin with baking paper
Line your tin with pastry and cover with baking paper, pour baking beans/rice evenly on top.
Blind bake for 15 minutes
Remove your baking beans/rice, leave to cool and Spread your pesto mixture evenly on the bottom of the tart.
Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
Sprinkle the thyme on top and brush with olive oil. Season with salt and pepper to taste.
Bake for 35-40 minutes, until the veggies are tender.