If you are inundated with courgettes, but hate to waste them, try making this tart as a lunch dish — it’s easy to make and delicious to eat.

YOU WILL NEED 14 oz (350g) shortcrust pasty Three medium-sized courgettes Two cloves of garlic 4 tbspns crème fraiche Olive oil 2oz (50g) Parmesan cheese Salt and freshly ground peppercorns.

Method: Turn the oven to 180C/350F or gas mark 6.

Grate the Parmesan cheese fine Roll pastry to thickness of a pound coin and place into a square or round baking dish.

Mix the crème fraiche with half the Parmesan cheese and spread inside the raw pastry case.

Slice the courgettes thin, chop the garlic and mix together with a little olive oil.

Arrange the sliced oiled courgettes in overlapping rows, and scatter with the rest of the Parmesan.

Scatter a little salt and freshly-ground peppercorns on top and place in the oven.

Bake for approximately 15/20 mins, or until the cheese has melted and turned a delicious brown colour and the pastry is cooked.

Remove from the oven and serve warm with a tossed green salad.