Pea, zucchini and ricotta tart with mint salsa

We know green is good, but what you might not realise about these roasted zucchini rounds and steamed peas is that when you pile them onto crisp, golden Carême pastry with a creamy base of ricotta, parmesan, garlic, lemon zest and chives, then finish with grated mozzarella, it takes plain old green to a whole new level of deliciousness. Bake it at yours until golden, then slice for a fancy picnic, lovely lunch or cut into canapé-sized squares for a vibrant veg canapé. So many options, so little effort.