Courgette galette
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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.
