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 so 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 recipe is very easy to make. Just roast some courgette slices and place on ready made puff pasty. Make up a cheese and egg sauce and add to the courgettes and then fold into a large pasty. Add other vegetables such as tomatoes or leeks.
As with most recipes you can make your own variations. Basil leaves are good 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. Easy enough to have as a midweek supper too and very low cost, especially if you are using your own home-grown courgettes!
Puff Pastry
The pie is made with ready made puff pastry – one of those things that is definitely worth buying pre prepared! It would also be lovely with a good wholemeal shortcrust pastry and I think that would be really good too.
More Courgette Recipes
Courgette Puff Pie
Equipment
- Baking tray
Ingredients
- 1 tablespoon olive oil
- 450 g courgettes thinly sliced
- 2 eggs
- 2 tablespoons creme fraiche
- 75 g 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
Instructions
- 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
- Add 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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