Method

• Preheat the oven to 200°c
• On a lightly floured surface, roll out the pastry and line a 22cm loose-bottomed tart tin (you won’t need all the pastry)
• Place in the freezer for 15 minutes until just frozen, then place in the oven for 15 minutes to blind bake
• Leave to cool
• Combine the ricotta with 1 tablespoon of olive oil and season well with salt and pepper
• Spread a layer of the ricotta over the pastry base
• Slice the courgettes into 2-3mm-thick pieces on the diagonal and place in bowl
• Rip in the basil leaves, season with salt and pepper, and add a good splash of oil
• Mix well to combine, then prettily sit on top of the ricotta
• Crumble the Caerphilly into small bits with your hands and scatter it over the courgette
• Drizzle in a little extra oil, then place in the oven for 10-15 minutes, until the cheese is melted and slightly bubbling
• Serve warm