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THE HEALTH FAIRY

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.

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