Preheat the oven to 180 celsius and take your puff pastry sheet out the fridge
Slice the courgettes into thin rounds. In a mixing bowl, season with 1 minced garlic clove, 1 tsp chilli flakes, salt, pepper and olive oil
To make the cream cheese base, mix your cheese with the zest of a lemon, 1 minced garlic clove, a handful of chopped herbs and nutritional yeast if using. Season with salt and pepper
Unroll the pastry, then lightly score out the edges. Spread the cream cheese filling to cover, then place the courgettes on top. Brush the sides with oil
Bake until golden, brown and crisp (around 15-20 mins)
Garnish the tart with basil leaves, dollops of cream cheese mix and a drizzle of good olive oil
