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  • Liz Earle Wellbeing

    The PERFECT PICNIC

    Jul 03, 2019 5 minutes
    RECIPES BY ELEANOR MAIDMENT
    PHOTOGRAPHY BY KATHRIN McCREA

    Courgette, pea and ricotta ruffled filo tart

    SERVES 4-6

    • 50-60g unsalted butter
    • 2 courgettes (about 300g) ends trimmed and thinly sliced
    • 2 garlic cloves, crushed
    • 300g garden peas
    • 250g ricotta
    • 1 organic egg
    • ¼ nutmeg, finely grated
    • 1 lemon, finely grated zest
    • 3 tbsp Parmesan, finely grated
    • 3 spring onions, roughly chopped
    • 4 sheets filo pastry

    NOTE: Recipe can be made vegetarian by using a veggie hard cheese substitute for Parmesan.

    1 Preheat the oven to 200°C/400°F/gas mark 6. Heat 10g butter in a large frying pan over a medium-high heat. Once foaming, add the courgette and garlic. Fry for five to six minutes until golden in places (depending on the size of your pan it may be easiest

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