Zucchini galette

Dust the work surface with flour and roll the puff pastry out to about 16 inches round, enough to fit the pan.

Spread 230 grams of softened cream cheese in the centre, leaving about two to three inches bare for the crust.

Sprinkle two ounces of shredded Parmesan over the cream cheese and crumble about four ounces of feta over that.

Slice two zucchinis into thin rounds about a quarter inch thick, put them in a bowl, drizzle with olive oil, season with salt and freshly cracked black pepper, add about a teaspoon of dried oregano and a grated garlic clove and toss with your hands.

Layer the zucchini in circles over the cheese and drizzle any leftover oil and herbs from the bowl over the top.

Whisk an egg yolk with a tablespoon or two of milk, fold the overhanging pastry over the edges of the filling into a rustic border and brush the border with egg wash.

Bake on the centre rack at 400F for 45 to 50 minutes until the pastry is golden and the zucchini is golden on top - 45 minutes, with the last 10 on the top rack for colour.

Let it sit at room temperature 10 to 15 minutes before serving.

Dock the pastry all over with a fork so it does not rise too much.