250g savoury or puff pastry
1 tbsp pine nuts
50-100g chevre or buffalo curd Black pepper
Preheat the oven to 180C.
Julienne the courgettes, preferably using a julienne grater, or by hand. In a colander, combine with the salt and let them sit in the sink for 10 minutes to let the water leech out. Place in a thin tea towel and squeeze out any remaining moisture.
On a lined baking tray, lay out the pastry and cut into a circle of about 40cm in diameter. Spread the courgette around in the centre, leaving a good 4cm perimeter of pastry clear around the outside. Zest the lemon over the top of the courgette, scatter over the pine nuts, cheese and a good grind of black pepper. Pop in the fridge for 10-15 minutes to allow the pastry to firm up, then pop in the oven to bake for about 25-30 minutes, until the pastry is golden brown and cooked through. Squeeze over a bit of lemon and serve immediately.