Heat the oven to 180 degrees.

Unroll your pastry sheet and score (don't cut all the way through) a border all the way around, about an inch in. Beat your egg in a small bowl then brush the border with the egg wash.

In a larger bowl, mix together the soft cheese, lemon juice and half of the Italian hard cheese. Season well with lots of black pepper, then spread the mixture over the pastry inside your border.

Place the peas evenly over the cheese mixture, then slice your spring onions and scatter these over evenly too.

Grab a potato peeler and peel the courgettes lengthways into lovely ribbons. Pile these onto the centre of the tart, top with the remaining Italian hard cheese and put it in the oven.

It'll take about 20 minutes to cook - it's done when the border is risen and golden and the courgette is soft and wilted.