Super savoury VEGGIE TARTS

Seasonal bounty partners pastry in these tasty ideas

Courgette and ricotta puff tartlets 
So easy to put together, with a delicious honey and hazelnut topping, these are the perfect portion size.

MAKES 6 PREP 15 mins COOK 20 mins

1 Heat the oven to 160C Fan/Gas 4.Unroll the pastry and cut into 6 x 12cm squares. Using a knife, mark a narrow border around each and thoroughly prick the area within it - this will help prevent the middle from puffing up. Brush borders with egg or milk, place the squares on a baking sheet and bake for 5-6 mins until starting to colour. 

2 Mix together the ricotta, lemon zest and juice, and the Parmesan. Season well.

3 Remove the pastry squares from the oven, and divide the ricotta mixture between them, spreading out across the inner squares. Divide up the sliced courgettes on top of the ricotta and drizzle with a little oil. Sprinkle over some thyme leaves. 

4 Return the tartlets to the oven and bake for 12-15 mins until golden brown and cooked through. 

5 Remove from the oven. Drizzle sprinkle over chopped hazelnuts and more thyme.

PER SERVING 435 cals, 10g fat, 3g sat fat, 51g carbs

COOK'S TIP Mix a spoonful of pesto into the ricotta for an extra zing of flavour.

Spring onion and feta filo spiral
The milder flavour of this green salad staple works a treat in this lighter-tasting bake.