Cook the courgettes

• Peel the courgettes into thin ribbons.
• Heat the olive oil in a frying pan and add the courgette ribbons.
• Season with salt and pepper and cook until softened and lightly golden.

Make the filling

• Beat the eggs with the crème fraîche in a bowl.
• Stir in the grated cheddar and the cooked courgettes.

Layer the filo

• Brush the baking dish with butter and lay in a sheet of filo.
• Brush each filo sheet with butter and stack them in the dish, keeping a few sheets for the top.

Fill and top

• Spread the courgette filling over the filo layers.
• Cover with the remaining buttered filo sheets.

Bake

• Bake at 180 °C until the filo is crisp and golden.

Finish with mozzarella and chilli oil

• Scatter the torn mozzarella over the hot tart.
• Drizzle with chilli oil and serve.