A wonderfully easy back-to-school recipe, that’s perfect for a quick weeknight dinner, with any leftovers ideal for lunch boxes. To make this lower in FODMAPs use the green tops of the spring onion only and reduce the amount of ricotta to 160g.
1 small courgette
125g cherry tomatoes
1 spring onion
⅛ teaspoon grated nutmeg
¼ teaspoon chilli flakes
280g all butter puff pastry - I used gluten free
Sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
Small bunch fresh basil
Preheat your oven to 210°C, 190°C fan, gas 5. Thinly slice the courgette, cut the cherry tomatoes in half and trim and finely slice the spring onion.
Drain off any excess liquid from the ricotta and place into a medium bowl. Add the nutmeg, chilli flakes and a good amount of seasoning and stir until smooth and combined.
Unroll the puff pastry and place it on a baking tray. Usually they come with baking paper attached but if yours doesn’t, place some baking paper underneath on the tray first. Score a small border around the edge of the pastry with a knife and spoon the ricotta mixture over the puff pastry, staying within the border. Tumble over the courgette, tomatoes and spring onion. Crumble over the feta cheese. Season with a generous grind of black pepper and drizzle over a little extra virgin olive oil.
Bake in the oven for 30-35 minutes, or until the pastry is cooked through, puffed up and golden. Serve with a green salad, drizzled with a little olive oil.