• 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating