1 unbaked pastry case (23cm)
1 tablespoon rapeseed oil *
500g courgette, thinly sliced *
175g grated New Forest Blue cheese *
250g ricotta cheese
120ml single cream *
3 eggs, lightly beaten *
3/4 teaspoon salt
1/2 teaspoon dried oregano
2 tablespoons chopped fresh basil *
freshly ground black pepper to taste
Prick bottom of pastry with a fork. Bake at 220 C for 7 minutes. Remove from oven and reduce heat to 180 C. .
In a frying pan, saute the courgettes in rapeseed oil until tender. Drain off any excess oil and place half of the courgettes into the pastry case. Sprinkle with New Forest Blue cheese.
In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil and pepper. Pour into pastry case. Arrange remaining courgette slices over top. Sprinkle with paprika.
Bake for 45 minutes or until a knife inserted in the centre comes out clean.
* Available from your local producer at Hampshire Farmers’ Markets