Pic of Courgette pie

Courgette pie

Show ingredients

Vegetarian mains

Courgette pie

Main Serves 6 1h 40 min
A savoury summer pie filled with courgettes, ricotta and provolone cheese and seasoned with garlic and basil. Use shop-bought rather than homemade shortcrust if you'd like to cut down preparation time. Serve hot, warm, or at room temperature. A big green salad and a glass of white wine go down very well as accompaniments.

Ingredients

for the pastry

  • 350g plain flour
  • 2 tsp caster sugar
  • large pinch salt
  • 250g cold unsalted butter, cut into small cubes

for the filling

  • 600g courgettes, grated
  • 150g provolone cheese
  • 125g ricotta cheese
  • 4 eggs
  • 2 garlic cloves, crushed
  • 2 tsp fresh basil, chopped
  • pinch nutmeg
  • salt and pepper

Method

Prep time: 40 min
Cooking time: 1h

To make the pastry

  • Step 1

    Put the flour, sugar and salt in a food processor and process briefly to mix.
  • Step 2

    Add the butter and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and stir in enough water to make a dough.
  • Step 3

    Wrap in clingfilm and chill for 30 minutes or more.
  • Step 4

    Preheat oven to 200°C/Gas 6. Grease a 9 inch pie dish.

Make the filling

  • Step 1

    while the pastry is chilling. In a large bowl add the courgettes and season with salt. Leave to drain in a colander for 30 minutes. Squeeze the courgettes to drain any remaining liquid. Return the courgettes to the bowl and add the provolone, ricotta, 3 beaten eggs, garlic, basil and nutmeg. Season and combine the ingredients.
  • Step 2

    Roll out about ½-⅔ of the pastry, enough to line the base and sides of the pie dish.
  • Step 3

    Spoon the courgette mixture into the dish and level with a spatula or spoon. Brush the rim of the pastry with beaten egg.
  • Step 4

    Roll out enough remaining pastry to make a lid. Press over the top and press the edges together.
  • Step 5

    Trim the edge and crimp together with your thumb and finger. Prick the top of the pie and brush with beaten egg. Place the pie on a baking dish and cook for 50 minutes until the pastry is golden.

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