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1
Begin by rolling out shortcrust pastry and blind baking it at 180oC for around 25 minutes or until the bottom turns a light golden colour. Brush with egg yolk, then return to the oven for a further 5 minutes.
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2
Meanwhile place a bulb of garlic in the oven and wrap in foil with some seasoning and olive oil. Roast in a 180oC oven for around 30 minutes. Once ready, squeeze out the garlic and put to one side.
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3
Using a mandolin slicer, thinly slice the vegetables into ribbons then trim again lengthways with a knife to ensure they are all roughly the same shape. Lightly sprinkle them with salt and allow to sit for 30 minutes to draw out excess water then pat dry.
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4
To make the ricotta filling, mix 250g of ricotta with the roasted garlic, lemon zest, thyme, honey, and seasoning. Spread with mixture inside the baked and cooled tart case.
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5
Roll the courgettes and aubergines into a spiral, starting by rolling a single ribbon up and wrapping it in another until you have a large spiral. Once your spiral is as big as the tart case, gently place it inside.
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6
Mix a large pinch of chopped thyme leaves with olive oil and seasoning and liberally brush over the spiral vegetables. Cover with foil and bake at 160oC for around 30 minutes then remove foil and bake for another 10-15 minutes until golden brown and cooked all the way through.
