You will notice that I have used ready rolled puff pastry. This is one of the few short cuts that I regularly use. You could make your own puff pastry but then it is no longer a quick and simple recipe – you will, of course, be able to feel wonderfully proud of yourself and perhaps a little smug and superior. Go ahead – meanwhile I’ll be enjoying my lunch in the sunshine…
1 375g pack of ready rolled puff pastry
3 Courgettes (thinly sliced)
2 Cloves of Garlic
1 tbsp Olive Oil
4 tbsp Mascarpone
50g finely grated Parmesan
Pre-heat the oven to 200°C / 400°F / Gas Mark 6
Unroll the pastry and place it on a non-stick baking sheet. Using a knife score a border all the way around the pastry about 2cm from the edge. Take care not to cut all the way through.
Mix the mascarpone with half the parmesan and spread evenly inside the pastry border.
Crush the garlic and place in a bowl with the olive oil and season well with salt and black pepper. Toss the courgette slices in the olive oil. Arrange the courgettes in overlapping rows on top of the mascarpone mixture.
Place in the oven for 15 minutes then sprinkle over the rest of the parmesan and return to the oven for a further 15 to 20 minutes until the courgettes are browned and the pastry is crisp and baked through.
Serve warm with a simple green salad – and perhaps a sneaky glass of Sauvignon Blanc.
Look here for more courgette recipe ideas.
If you have enjoyed reading this blog and would like to receive updates please “like” the bun scuffle Facebook Page or follow bun scuffle on Twitter using the links below. If you don’t use social Media you can email me firstname.lastname@example.org and I will send you updates by email.