This is a great recipe for when the courgettes are in season and you’re looking for recipes to use them up. The quantities are for 6 people. It’s delicious and well worth trying.
675g courgettes, thinly sliced in a food processor
560g puff pastry
3 medium eggs
3 tablespoons crème frâiche
115g gruyère cheese, grated
4 cloves garlic, crushed
6 tablespoons chopped parsley
5 tablespoons olive oil
Heat the oven to 200ºC. Put some foil on a baking sheet and add the courgettes. Drizzle over the oil and roast for about 10 minutes.
Roll out the pastry onto the baking sheet into a rectangle.
Beat two eggs in a bowl with the creème frâiche, half the cheese, parsley and garlic. Season with salt and pepper.
Put the courgettes down the middle third of the pastry. Pour over the egg mixture. Sprinkle with the rest of the cheese and breadcrumbs.
Roughly fold up and over the edges of the pastry. Chill in the fridge for 15 minutes.
Brush the edges of the pastry with the last egg. Bake for 30 minutes until the pastry is golden and the mixture is lightly set.