INDICA INSTITUTE

If you want to adapt this recipe to suit your own diet, head to https://keeptherecipe.com and let KTR do the work. Whether you're gluten free, low carb, dairy free, or following a Mediterranean or anti-inflammatory diet, it will rewrite the recipe around you in seconds. Courgette, Grapes & Ricotta on Puff Pastry Ingredients: * 2 sheets puff pastry, thawed * 500g fresh ricotta * 2 courgettes * 1 egg * Zest and juice of 1 lemon * Small handful of basil leaves * 20 chives, finely diced * 12 seedless grapes, halved * Olive oil * Flaky sea salt * Freshly grated Parmesan, to finish Method: Step 1: Prep * Preheat oven to 365°F (185°C). * Line two sheet pans with parchment and lay out the puff pastry. Dock the surface all over with a fork to prevent too much puffing. * Use a vegetable peeler to shave the courgettes into ribbons. Set aside. * Whisk the egg and set aside for your egg wash. Step 2: Assemble * Mix the ricotta with half the lemon zest, a drizzle of olive oil, a pinch of flaky salt, all the chives, and about a quarter of the lemon juice. Stir until smooth and creamy. * Spread the ricotta evenly over each pastry sheet, leaving a small border around the edges. Brush the exposed edges with egg wash before spreading if you'd like a cleaner finish. * Layer the courgette ribbons generously over the ricotta, then scatter the halved grapes across both tarts. * Brush the pastry edges with egg wash. Step 3: Bake * Bake for about 20 minutes, until the edges are golden and crisp. * While the tart bakes, blend the basil with about a quarter of the lemon juice and a good glug of olive oil. Season with salt. You want a bright, pourable herb drizzle. * When the tarts come out of the oven, drizzle with the herb oil, grate over fresh lemon zest and a generous amount of Parmesan, and finish with a final pinch of flaky salt.