Courgette, Mint and Ricotta Tart with Rocket Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Place pastry sheet on prepared tray and gently score around border of pastry 1cm from edge with a sharp knife. Place in middle of oven to cook for about 14 minutes, until starting to puff and the pastry is golden.
3. While pastry cooks, combine ricotta, first measure of mint and lemon zest in a small bowl. Set aside. Very thinly slice courgette and toss together in a small bowl with lemon juice, second measure of lemon zest and mint and olive oil. Season with salt and pepper and set aside.
4. Remove pastry from oven and reduce oven temperature to 200°C. Gently push down centre of pastry with back of spoon, leaving the 1cm border. Using a teaspoon, dollop ricotta mix inside the tart so the bottom is roughly covered (reserve 1-2 tablespoons to serve).
5. Shake off excess lemon juice and place courgette discs on top of ricotta, overlapping each other slightly. Sprinkle courgettes with a pinch of salt. Return tart to oven and cook for about 12 minutes, until courgette is cooked but with a slight bite and pastry is still golden brown.
6. While tart cooks, prepare rocket salad. Cut pear into quarters lengthways, remove core and finely slice. Cut avocado flesh into 0.5cm-thick slices lengthways. Add to medium bowl along with remaining rocket salad ingredients, drizzle with olive oil and season to taste with salt and pepper.
7. Place courgette, mint and ricotta tart onto a plate and serve rocket salad on the side. Dollop any excess ricotta over salad (if desired) and sprinkle remaining mint over tart.