Courgette Pie Recipe
This courgette recipe was inspired by reader Lesley who responded to a quest for courgette recipes from my Facebook group (do join here if you would like to). In the summer and autumn there is often an abundance of courgettes from allotments and in the shops. The more ways there are to use them, the better as the last thing we want is for any to go to waste!
Courgettes are plentiful in the summer and early autumn and this main course recipe is perfect for using them for a filling dinner. Easy recipe and very tasty too!
This Courgette Pie is very easy to make. I added some tomatoes too as I am lucky to be harvesting many and they make a beautiful sweet addition to the recipe but are optional.
As with most recipes you can make your own variations. The pie was flavoured with basil leaves but you can use parsley (as in the original recipe), oregano or rosemary.
We had it for a summer Sunday dinner with lots of seasonal vegetables and it was really delicious. It is easy enough to have as a midweek supper too. It is low cost, especially if you are using your own home-grown courgettes!
The pie is made with puff pastry – something I always buy rather than make. You could make it with a good wholemeal shortcrust pastry and I think that would be really good too.
There are a number of courgette recipes on Penny’s Recipes now so do have a look through and see if there any other recipes you fancy. These include pasta bakes and courgette soup recipes as well as the easy, one pot Courgette Slice
Courgette Puff Pie
- 1 tablespoon olive oil
- 450g / 1lb courgettes, thinly sliced
- 2 eggs
- 2 tablespoons creme fraiche
- 75g cheddar cheese, grated
- A few fresh basil leaves (or 1 teaspoon of dried)
- 1 x 320g frozen puff pastry sheet
- 8-10 cherry tomatoes halved (optional)
- Preheat the oven 180 degrees C
- Place the sliced courgettes on a baking sheet
- Sprinkle with olive oil and turn to coat
- Bake in the oven for 20 minutes, turning once
- Meanwhile grease a another baking sheet
- Place the pastry sheet on it ready for the filling
- In a bowl beat one egg with the creme fraiche
- Ads the grated cheese and stir
- Add the basil leaves
- When the courgettes are ready, place on the middle of the pastry
- Spoon the cheese and egg mixture over the top
- Add the tomatoes, if using, on top
- Fold the pastry to cover the filling and make a large pasty
- Beat the other egg and use to brush the pastry
- Bake in the oven for 40 minutes or until the pastry is cooked
- Serve with vegetables of your choice
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