Baby marrow tartlets with mint salad

1. Preheat the oven to 200°C. Mix the baby marrow with the lemon zest, oil, salt and pepper.

2. Carefully flatten the roll of dough and cut it into 8 equal squares. Make incisions around the edge of the squares 5mm in, leaving a 1cm gap in the middle of each side, as per the illustration.

3. Divide the cream cheese between the squares and spread it over the inner portion of each. Arrange a thin layer of baby marrows on top. Now fold the cut corners over towards the middle of the tartlets and pinch them together. If you have egg, lightly brush the dough – this ensures a nice golden-brown colour but it’s not essential. Place the tartlets on a baking tray lined with baking paper and bake for 20 minutes until golden-brown and crispy.