Method

• 1.
  Preheat oven to 200°C. Lightly spray a 12cm x 35cm loose-bottomed tart pan with oil.
• 2.
  Stack filo sheets on top of each other, spraying lightly with oil in between, then use to line the tart pan, trimming edges to fit.
• 3.
  Line filo with baking paper, then fill with pastry weights or uncooked rice and bake for 3 minutes or until edges are lightly golden. Remove paper and weights and bake for a further 3-4 minutes until fi lo is crisp and golden. Set aside to cool for 15 minutes.
• 4.
  Meanwhile, pat all the vegetables well with paper towel to remove excess oil, then cut into bite-sized pieces and toss gently with olives, lemon juice and a little pepper.
• 5.
  Mix ricotta, pesto, lemon zest and some salt and pepper in a bowl, then carefully spread over the base of the cooled pastry. Arrange the vegetable mixture on top, sprinkle with basil leaves, then slice and serve with a green salad, if desired.