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Freeform Courgette Galette |
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| Serves 4 |
Prep 10 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
300g all-butter shortcrust pastry
2 courgettes, very thinly sliced - use food processor
olive oil
4 tbsp mascarpone
50g parmesan, grated
1 egg, beaten to glaze
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Heat the oven to 200C/ Fan
180C/ Gas 6. Roll the pastry out to a rough 30 cm circle
and put on a non-stick baking sheet. Toss the courgettes
with the olive oil and some seasoning.
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Mix the mascarpone with half
the parmesan and spread over the circle, leaving a border
of 3cm all around.
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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.
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Bake for 15 mins, then scatter
the rest of the parmesan over the courgettes. Bake for
another 15-20 mins until the pastry is golden and cooked
through.
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