Ingredients

2 sheets frozen puff pastry, thawed

2 tablespoon sun-dried tomato pesto

2 medium zucchini, thinly sliced into ribbons

150 gram yellow cherry tomatoes, halved

150 gram red grape tomatoes, halved lengthways

2 tablespoon chopped oregano

1 cup grated cheddar cheese

100 gram fresh ricotta

salad leaves, to serve

Method

1.Preheat oven to 210°C (190°C fan-forced). Line a large baking tray with baking paper.

2.Stack pastry sheets on top of each other. Roll out between 2 pieces of baking paper to make a 30 x 25cm rectangle.

3.Place on prepared tray. Cover with a sheet of baking paper; set another baking tray on top (this will help pastry rise evenly). Bake 5 minutes, or until pastry starts to rise.

4.Remove tray from oven; remove top baking tray and baking paper. Stand 5 minutes to cool slightly.

5.Spread pesto evenly over pastry base. Top with zucchini and tomato, then sprinkle with oregano.

6.Combine cheddar cheese and ricotta in a small bowl, then sprinkle over tart. Bake 30 minutes, or until cheese melts and pastry is cooked. Cut into 8 pieces. Serve warm with salad leaves.