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Ingredients

  • 300g all-butter shortcrust pastry
  • 2 courgettes, very thinly sliced
  • 2 cloves garlic, sliced
  • olive oil
  • 4 tbsp mascarpone
  • (or veggie alternative) 50g parmesan, grated
  • 1 egg, beaten to glaze

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to a rough 30cm circle and put on a non-stick baking sheet. Toss the courgettes and garlic with a little olive oil and lots of seasoning.

  • STEP 2

    Mix the mascarpone with half the parmesan and spread over the circle, leaving a border of 3cm all round.

  • STEP 3

    Arrange the courgettes over the mascarpone in overlapping rows then fold over the edges to make a rough border. Glaze the pastry edge with egg.

  • STEP 4

    Bake for 15 minutes, then scatter the rest of the parmesan over the courgettes. Bake for another 15-20 minutes until the pastry is golden and cooked through.

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