This tart is quick and easy to make and is super tasty.
- olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 courgettes, grated
- 300g bag spinach, tough stems trimmed
- 250g ricotta
- 200g halloumi, grated
- 2 eggs
- a handful of parsley, finely chopped
- a handful of mint, finely chopped
- 1 teaspoon dried dill tips
- 2 teaspoons grated lemon zest
- 2 sheets puff pastry
- 1 egg, lightly whisked
- 1 tablespoon sesame seeds
Preheat the oven to 180°C fan bake. Heat a splash of olive oil in a frying pan over a gentle heat and cook the onion and garlic until tender.
Increase the heat and add the courgette to the pan, cook for a minute or two and then add the spinach. Cook until it has wilted and excess liquid has evaporated. Using kitchen scissors roughly chop the spinach in the pan.
Allow to cool a little before mixing in the ricotta, halloumi, 2 of the eggs, parsley, mint, dill and lemon. Season with freshly ground black pepper, add salt if your halloumi is mild but otherwise it should be salty enough.
Place the two puff pastry sheets with a 1cm overlap on a large baking tray.
Spoon the filling along the centre of the pastry, taking care to leave a 4cm edge.
Fold the pastry edge up over the filling.
Brush the pastry with the egg and sprinkle with sesame seeds.
Bake for 30 minutes until the pastry is crisp and golden and the filling set.