- 2 tbsp olive oil
- ½ onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 8 large Swiss rainbow chard leaves, white stalks discarded, roughly chopped
- 2 tbsp mint leaves, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 350g/12oz ready-made all-butter puff pastry
- 100g/3½oz ricotta cheese
- 1 lemon, zest only
- 6 courgette flowers, cut in half lengthways if large or 1 courgette, thinly sliced lengthways
- 75g/2½oz feta, crumbled
- 50g/1¾oz Parmesan (or other vegetairan hard cheese), finely grated
- 1 free-range egg, lightly beaten
- Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
- Heat the oil in a medium frying pan on a medium heat and fry the onion for 1–2 minutes. Add the garlic and cook for a further 2 minutes. Add the Swiss chard, mint and parsley and cook until wilted. Season with salt and pepper.
- Roll out the puff pastry on a floured surface to a 20cmx30cm/8inx12in rectangle and place on the baking tray. Score a line 2cm/1in around the edge and prick the inside of the tart with a fork.
- Spread the ricotta and fresh lemon zest over the pastry and top with the cooked onions and chard. Lay the courgettes flowers head to toe along the pastry. Finish with the feta and grated Parmesan.
- Brush the edge of the pastry with the beaten egg and cook for 20–30 minutes or until the pastry is cooked. Remove the tart from the oven and place on a serving platter.