Courgette Ricotta Tart

preheat the oven to 200°C. Line the pastry case with greaseproof paper and fill it with baking beans or rice. Bake blind for 15 minutes, then remove the paper and beans.
Beat the egg and brush it over the pastry case. Return it to the oven for an additional 5 minutes or until golden. Carefully trim the edges using a grater if needed.
In a bowl, combine the ricotta, salt, pepper, lemon zest, and thyme leaves. Mix well.
Spread the ricotta mixture evenly over the bottom of the tart case.
Using a vegetable peeler or mandolin, slice the courgette and yellow squash into thin strips. Pat them dry and cut them in half lengthwise.
Take two halved strips of yellow squash and courgette and roll them tightly. Place them in the middle of the tart (skin side out).
Arrange the remaining strips around the rolled strips.
Brush the strips with olive oil mixed with the Mediterranean spice mix and bake for 30-35 minutes.
When ready, sprinkle more thyme leaves on top and enjoy

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