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Put the olive oil in a large saucepan on a medium heat.
Meanwhile, top and tail the courgettes, then slice into very fine 1mm-2mm-thick rounds (if you have one, use a mandoline).
Tip the sliced courgettes, garlic and salt into the pan, stir to coat everything in the hot oil, then turn up the heat to medium-high and cook, stirring occasionally, for about five minutes, until the courgettes start to break down.
Turn down the heat to medium-low and cook for another 15 minutes, until the courgettes are soft and jammy and a bit like butter; if you like, leave the courgettes to cool and store in the fridge for up to three days.
Heat the oven to 220C (200C fan)/425F/gas 7.
Unravel the pastry sheet and its paper on to a large baking tray, trimming off any excess paper, if need be, then use a small knife to score a light 1cm border all around the edge of the pastry.
Spoon dollops of the ricotta into the centre of the pastry, then spread it all over the base up to the border.
Squeeze the lime juice on to the cooked courgettes, then spread them evenly over the the ricotta and top with an even scattering of the parmesan and the grated lime zest.
Brush the border with egg wash (or milk), then bake for 25-30 minutes, until the edges are puffed up and deeply golden.
Serve immediately.