I would here point out that the word "rustic" does appear in the title of the recipe as printed in Good Food - it is not something I added based on the way it looked when it came out of the oven (although of course it did!).
Very tasty, shame Leigh's not big on ricotta, but at least I've tried it out now. I halved the quantities and it came out quite well.
2 tbsp olive oil
4 courgettes, thinly sliced
2 x 250g tubs ricotta
large handful basil leaves, shredded
grating of nutmeg
50g Parmesan, grated
1 large garlic clove, crushed
500g block puff pastry
dash of flour, for dusting
large handful pine nuts
1. Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
2. Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan. Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden.