Friday Night Tart

This cheeky little tart will service 3-4 hungry sailors or perhaps 6 as an entree.



2 sheets of reduced fat pastry
Spray oil
1 pot of reduced fat ricotta (250g/9OZ)
2 eggs
Dash of cream/milk
1/3 cup plain flour
1/2 teaspoon baking powder
Salt & pepper
1 teaspoon each of parsley, sage and thyme
2 tomatoes sliced
1 courgette (zucchini) sliced thinly
150-200g/5-7OZ bacon
2 field mushrooms sliced
100g/3-4OZ feta cheese crumbled

Preheat your oven to 220C/430F
Chop and partially cook bacon in a little spray oil
Spray one loose bottomed pie/flan dish with oil and line with pastry. Trim leaving a small overhang of pastry to allow for shrinkage.
Mix ricotta, eggs, cream/milk, flour, baking powder, herbs and salt & pepper in a bowl and pour into prepared pie dish.
Arrange courgettes, tomatoes, bacon and mushrooms in rows in the pie filling.
Top with crumbled feta
Cook at 220C/430F for 20 mins and then reduce the heat to 180C/355F and cook for a further 20 mins. Check pie and cover with foil if the pastry or the top of the pie start to burn.
Serve by itself or with a leafy green salad. This time we had rocket and avocado with balsamic infused olive oil.