italian suitcase: courgette&pecorino tart

Today was a no-day, it took me 4 hours between getting to the office and then back home. Really didn't fancy cooking something that takes too long, but I still needed a tasty treat. I opened the fridge and saw some pecorino and courgettes and decided to give a go to a combination dish.

Ingredients:
5 courgettes
180g grated pecorino
1 bunch of fresh basil, chopped
1 puff pastry sheet
1 pinch of salt
EVO oil

Preparation:
Slice the courgettes round and place them in a pan with a pinch of salt and a drizzle of EVO oil. Stir occasionally and once cooked - approximately in 15 minutes - add the chopped basil and give all a good stir. Let it cool down and then mix in the grated pecorino.

Lay the pastry over a 20cm baking tray covered with baking paper. Pour the mix is and decorate the top with the excess pastry.
Preheat the oven at 180˚C and bake for 30 minutes.