Courgette and mozzarella tart

Method

1. Preheat the oven to 200C/fan180C/gas 6. Unroll the pastry to flatten it out, then cut in half. Place on 1 large or 2 medium-sized baking sheets. Score a 2cm border on each pastry rectangle, then score each border with a pattern. Prick the inner part with a fork close together. Chill for 10 minutes.

2. Cover the pastry with the peppers, mozzarella and courgette and drizzle with the olive oil. Bake in the oven for 15-20 minutes.

3. Meanwhile, mix the parsley, garlic and lemon zest together. Remove the tart from the oven and scatter the lemon and herbs over it. Return to the oven and bake for a further 2 minutes, or until the mozzarella is pale golden. Slice to serve.