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.
Ingredients
- all-butter shortcrust pastry 300g
- courgettes 2, very thinly sliced
- garlic 2 cloves, sliced
- olive oil
- mascarpone 4 tbsp
- parmesan (or veggie alternative) 50g, grated
- egg 1, 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.
Nutritional Information
- Kcals 590
- Fat 36.6g
- Saturates 17.1g
- Carbs 30.5g
- Sugars 3.4g
- Fibre 2.7g
- Protein 13g
- Salt 0.7g
