Unroll a ready-made puff pastry dough (250g) and place it in a lined 22cm tart tin, gently pressing the pastry into the sides. Trim the excess, and if necessary, patch up any uncovered edges with the spare dough. Chill for 15 minutes. Prick the base with a fork, line with baking paper, and place a slightly smaller round tin on the paper, or fill with raw beans or rice.

Bake for 15 minutes in a 200°C oven, then remove from the oven, lift out the parchment and weight, and then return to the oven for 5 minutes.

Meanwhile, coarsely grate 300g yellow courgettes, place in a colander over a bowl. Sprinkle with salt, toss gently, then set aside for a few minutes before wringing out the grated courgettes thoroughly in your hands and placing them in a mixing bowl.

Tear a 125g mozzarella ball into small pieces and add to the courgettes along with 100g feta, crumbled. Stir in 60g crème fraîche through the mixture with a fork. Sprinkle with 3 tbsp chives, finely chopped and a little pepper and mix again.

Fill the tart case with the mixture, then sprinkle with 2 tbsp grated parmesan over the surface. Bake for 20-25 minutes, until the filling is golden.

Serve warm or at room temperature.

Serves 4.