Lucy says: “Kinda ratatouille without the sophisticated stacking.

“Ultra. Ratta. Tarte. Tatin. Sounds exactly like an 80s frat or sorority house. Although there is no hazing on this guy, the beauty of the layering is that you don’t need to stress about the size of the veg all matching so you can create that perfect layered effect of overlapping circles.”

Serves 4

Ingredients

2 tablespoons extra virgin olive oil
1 zucchini (courgette), cut into 5mm (¼ inch) rounds
1 brown onion, cut into thin rings
1 eggplant (aubergine), cut into 1cm (½ inch) rounds
2 tomatoes, cut into 5mm (¼ inch) rounds
fine salt and freshly ground black pepper, to season
230g (8½oz) fresh ricotta (the deli kind in a basket)
½ cup (50g) grated cheddar
2 tablespoons finely grated lemon zest
1 garlic clove, smashed
¼ cup (60g) basil pesto (storebought is fine)
2 sheets readymade frozen puff pastry, cut into 30cm (12 inch) rounds
small handful of basil leaves, to sprinkle on top

Method

Preheat the oven to 180°C (350°F) fan-forced. Grease a 28cm (11¼ inch) non-stick ovenproof frying pan with 1 tablespoon of the olive oil.

Layer the zucchini in the pan first, then the onion, eggplant and tomatoes – seasoning each layer with S+P as you go.

Drizzle with another tablespoon of olive oil and bake for 20 minutes. Remove the pan from the oven and add 2 tablespoons water, then return it to the oven for a further 10 minutes.

Remove from the oven and allow to cool slightly in the pan, around 10 minutes.

Increase the oven temperature to 250°C (480°F) fan-forced.

Combine the ricotta, cheddar, lemon zest, garlic and pesto in a medium bowl.

Spoon the ricotta mixture on top of the tomatoes, leaving a 2cm (¾ inch) bare edge around the circumference to tuck the pastry into.

Place both the pastry sheets on top of the cheese and tuck in at the sides. This will give you an extra crispy layered puff. If you can get your hands on some homemade or really thick puff, then you’ll only need one layer.

Pop the pan back in the oven and bake for 15–20 minutes, watching carefully for puffy perfect crispness. Rotate the pan if there is a hotspot and any areas are getting too dark.

This next step is pretty daring: let the pan cool slightly to avoid anything too hot and too dangerous, then flip the pan straight onto your serving plate.

You can decorate with a few flicky little basil leaves.

Cut into wedges to serve.

Every Night Of The Week Veg: Meat Free Beyond Monday; A Zero-tolerance Approach To Bland by Lucy Tweed (£18.99, Murdoch Books) is out now

Every Night Of The Week Veg: 3 one-pan vegetarian recipes to make weeknights easy