For the pastry:
Preheat oven to 180°C. Combine the ingredients using an electric stand mixer or food processor, until the pastry is just combined and forms a soft ball of dough.
Wrap in cling film and chill in the fridge for 15-20 minutes while you prepare the filling.
Tip: When making the pastry, add the water in 2 stages as you might not need all of it to bring the pastry together.
If using store-bought short crust pastry, defrost and roll out gently.
After chilling, spray tart tin with cooking spray, roll out the pastry gently until about half a centimeter thick. Line the tart tin with the pastry, prick the base a few times using a fork.
Return to the fridge or freezer to chill once again for about 15 minutes.
Tip: Leave roughly trimmed, and trim properly after cooking in case the pastry shrinks at all. Line pastry shell with baking paper weighted down with lentils or rice grains and blind bake for about 15 minutes until just starting to colour.
Remove the baking paper and weights and allow the tart shell to cool.
Using one extra egg, brush the tart shell with a lightly beaten egg wash, this will keep the filling from soaking into the pastry.For the filling:
Place the chopped courgettes in a microwave-proof dish and microwave on high for 5 minutes, or until just cooked through. Remove from the microwave, and set aside to cool.
Layer the courgettes, ricotta and mint inside the tart shell, pour over the egg custard filling and bake for about 25 minutes, or until the filling has set and the custard is lightly golden.
Remove from the oven, allow to cool, remove from the tart tin and serve with a fresh green salad with parmesan shavings, or a tomato and feta salad. Note:
You can use feta instead of ricotta.
Reprinted with permission of Sarah Graham
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