Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Put the courgettes on a large baking sheet and drizzle with the oil. Put in the oven and roast for 8 minutes.

Transfer the courgettes to a sheet of greaseproof paper and put the unwashed baking sheet to one side.

Roll out the pastry on a floured board until it measures 30 cm (12 in) square. Lift the pastry carefully on to the baking sheet.

Crack one egg into a bowl and spoon in the creme fraiche, whisk lightly, then add 50 g (2 oz) of the cheese, along with the garlic and parsley. Season with salt and black pepper and mix together until well combined.

Arrange the courgettes down the middle of the pastry and pour the egg and creme fraiche mixture over. Scatter the breadcrumbs and remaining cheese on top. Gather the pastry sides up and over the filling to create a thick pastry rim. Chill for 10 minutes.

Beat the remaining egg and brush over the pastry. Bake for 30 minutes or until the pastry is crisp and golden brown.