Ingredients
Method
1.Preheat oven to 210°C (190°C fan-forced). Line a large baking tray with baking paper.
2.Stack pastry sheets on top of each other. Roll out between 2 pieces of baking paper to make a 30 x 25cm rectangle.
3.Place on prepared tray. Cover with a sheet of baking paper; set another baking tray on top (this will help pastry rise evenly). Bake 5 minutes, or until pastry starts to rise.
4.Remove tray from oven; remove top baking tray and baking paper. Stand 5 minutes to cool slightly.
5.Spread pesto evenly over pastry base. Top with zucchini and tomato, then sprinkle with oregano.
6.Combine cheddar cheese and ricotta in a small bowl, then sprinkle over tart. Bake 30 minutes, or until cheese melts and pastry is cooked. Cut into 8 pieces. Serve warm with salad leaves.
Use a vegetable peeler to shoe zucchini into long thin ribbons.
Note