directions

1. 1. Preheat the oven to 200°C (400°F).

2. 2. Heat a little olive oil in a large frying pan and fry the courgettes just until golden brown on both sides. Do not overcrowd the pan – you will need to do this in batches. Remove, drain on kitchen towel and set aside.

3. 3. Meanwhile, mix the ricotta with the spring onions, lemon zest, the chopped mint and plenty of seasoning. (I do this in the cheese carton.)

4. 4. On a lightly floured surface, roll the ready-rolled pastry sheet out a little more, roughly aiming for a circle around 38 cm across - then lop off the corners to form a rough circle. Or, if using half a pastry block, roll out into a rough circle as above. Transport onto a baking sheet lined with silicone or baking paper. Spread the ricotta mixture over the pastry leaving a 5 cm rim around the edges. Pile the courgettes over the top, aiming for a bit of height. Bring the margins of the pastry up over the outside edges of the filling, leaving most of the filling showing, pleating the edges over and over each other, forming a wavy effect.

5. 5. Brush the pleated pastry rim with the egg wash. Scatter the cheese over the courgettes and the pastry rims, followed by generous sea salt flakes. Cook for 20 – 25 minutes, or until golden brown. Leave for a few minutes before transferring to a serving platter or board, or serve rustic style on the baking paper. Leave a few more minutes before eating – if there’s any steam in evidence it will taste of nothing! Just before serving, swirl over a little olive oil and scatter with a few mint or salad leaves.