• 500g puff pastry
  • 1 medium egg, beaten
  • 200g full-fat soft cheese
  • 1 lemon, juiced
  • 4 tbsp parmesan, freshly grated
  • 60g frozen petits pois
  • 2 courgettes, trimmed and peeled into ribbons
  • 6 spring onions, roughly sliced at an angle
  • Mozzarella cheese, grated or finely chopped
  • 1 tbsp extra virgin olive oil


  • Preheat the oven to Gas Mark 6.
  • Roll out the pastry into a large rectangle ½cm thick. Cut to a 30cm x 21cm rectangle and use a knife to mark out a border about 2½cm from the edge.
  • Using a sharp knife, mark a lattice pattern on the borders, then brush with the egg. Place on a baking tray in the fridge.
  • Meanwhile, lightly mix together the soft cheese, lemon juice and 2 tbsp parmesan in a bowl.
  • Season with plenty of freshly ground black pepper, then spread over the pastry.
  • Press the peas into the tart and pile on the courgette ribbons.
  • Scatter the spring onions and the grated mozzarella over the top.
  • Brush with the oil, then bake for 20-25 minutes until golden and risen. Serve warm or cold.