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Salt the courgettes | Add the courgette ribbons to a large bowl | Season well with salt and leave for 45-60 mins minutes to draw out the moisture
Unroll the puff pastry onto a lined baking tray and trim to a neat rectangle | Score a 2cm border all the way round, taking care not to cut all the way through | Spray with oil and scatter the poppy seeds around the border
Place a smaller, second baking tray directly on top of the pastry, resting on the scored border, so the middle stays flat while the border puffs up golden | Bake at 200°C fan for 15-18 minutes, or according to packet instructions if they’re wildly different | Remove the top tray and return to the oven for a further few minutes if the centre is a little pale | Set aside to cool slightly
Beat the ricotta with the lemon zest, chives, basil and mint until smooth | Season to taste
Spread the ricotta mixture over the cooled tart base, right up to the puffed border | Drain the courgette and squeeze as much excess moisture as you can out | Drop the courgette ribbons gently on top in loose, overlapping rows | Scatter over the torn basil, then finish with nasturtium flowers and leaves just before serving