Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Mix the mascarpone with half the parmesan and spread over the circle, leaving a border of 3cm all round.
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.
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.