Courgette, tomato and Parmesan pie recipe

278 ratings Rate
  • Serves 8
  • 30 mins to prepare and 1 hr 10 mins to cook
  • 245 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
zucchini tomato pie HERO

Preheat the oven to 190°C.

Heat the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the onion and courgette for 4-5 minutes, stirring occasionally until they start to soften. Add the tomatoes and continue cooking for 4-5 minutes, stirring occasionally. Season to taste with the dried thyme, finely grated Parmesan, salt and pepper. Remove from the heat and set to one side.

Divide the pastry in half and roll one half out on a lightly floured surface to a 12inch square with a thickness of ½cm roughly. Use it to line an 8 inch square springform baking tin, pressing carefully into the corners. Trim any overhanging pastry and discard.

Roll the other half of pastry out to an 8 inch square on a lightly floured surface; this will be the lid. Fill the lined pastry with the vegetable mixture, then lay the pastry lid on top, sealing well at the seams, crimping the edges to create a rim. Brush the top with the beaten egg and make a small slit in the centre of the pastry.

Bake for 35-45 minutes until the pastry is golden and cooked through. Remove and allow to cool on a wire rack before turning out and sitting on a chopping board lined with parchment paper. Cut a corner away from the pie, then garnish the remainder with the shaved Parmesan and a few basil leaves on the top of the pie before serving.

See more Health recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 375g Tesco Lighter ready rolled shortcrust pastry
  • a little plain flour, for dusting
  • 50ml olive oil
  • 2 large courgette, halved lengthwise and sliced
  • 4 plum tomatoes, de-seeded, halved and sliced
  • 1 large onion, chopped
  • 1tsp dried thyme
  • 25g Parmesan, finely grated
  • 1 small egg, beaten
  • 10g Parmesan, shaved
  • salt
  • pepper
  • a few basil leaves, to garnish
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1027kj 245kcal 12%
  • Fat 13.7g 20%
  • Saturates 5.2g 26%
  • Sugars 4.2g 5%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 24.4g Protein 6.1g Fibre 2.5g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.