To make the pastry
Make the pastry by combining the flour, olive oil and whole eggs in a food processor. Gradually add the water until a firm dough ball has formed.
Chill, wrapped in cling film for at least 2 hours (this can be made a day ahead).
To make the filling
Brush the sliced courgettes with olive oil and grill them for 2 minutes on each side until golden. De-skin the red and yellow peppers by placing them on a baking tray, brushing them with olive oil and grilling skin side up until the skin blisters. Immediately put the peppers in a bowl and cover them with cling film. This effectively steams off the skins. Remove the skins when cool.
Using an electric mixer, beat both the cream cheeses until smooth and well combined. Continue mixing, adding the eggs one at a time. Stir in the grated Parmesan and chopped herbs and season to taste. (This can be made a day in advance).
To assemble the pie
Preheat the oven to 180°C (350°F/gas mark 4).
Cut off 1/3 of the pastry to keep for the lid. Roll out the remaining pastry on a lightly floured surface. You need a circle big enough to line a 24cm (9½ inch) spring form or loose bottomed tin.
Line the tin with the pastry, allowing the pastry to hang over the sides, as it will be trimmed away later. Spread 1/3 of the cream cheese mixture over the pastry base and top with half the peppers and courgettes. Repeat the layering once more and finish with the remaining third of the cream cheese mixture.
Roll out the rest of the pastry into a circle to make a lid. Place on top and crimp the edges together, sealing well.
To make the decoration
Plait the trimmings and place in a circle on the top. Glaze with egg yolk. Bake for 45 minutes in the oven.
Remove from the oven and fill the centre with pine nuts. Cook for a further 15-30 minutes until golden. Serve with well seasoned curly Kale and spinach.
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