Easy Courgette, Leek & Lemon Puff Pastry Pie

This Easy Courgette, Leek & Lemon Puff Pastry Pie is the kind of weeknight dinner we all need—quick to make, packed with flavour, and endlessly versatile. The combination of soft, buttery leeks, tender courgette, and zesty lemon all baked into a golden, flaky puff pastry crust makes for a dish that’s light yet satisfying, perfect for any time of year.

One of the best things about this recipe? You can mix it up! Swap the courgettes for sliced tomatoes, fennel, or even broccoli for a different twist. If you’re after a little extra saltiness and umami, try adding anchovies, fennel pork sausage, olives, or capers—they all bake beautifully into the pie and bring out the best in those fresh, bright flavours.

This Easy Courgette, Leek & Lemon Puff Pastry Pie is great on its own for a light dinner or lunch, but it also pairs perfectly with a simple side salad or a comforting bowl of soup. It’s easy enough for a lazy midweek meal, yet elegant enough to serve when you’ve got guests coming over.

Plus, it’s minimal effort—just assemble, bake, and enjoy. Because delicious food doesn’t have to be complicated!

Another great puff pastry tart are my. Caramelised Fennel & Courgette Puff Pastry Pies or Brie & Asparagus Puff Pastries with Thyme & Lemon Honey. Let me know if you give them a go!

This recipe is inspired by Uit Paulines Keuken.

Print Recipe

Courgette & Leek Puff Pastry Pie

(5 votes, average: 4.40 out of 5)

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Dinner, lunch

By Saffron – Serves: 2 as a main, 4 as a side

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Ingredients

• 1 roll fresh puff pastry, or 6-8 frozen squares (defrosted)
• 1 large courgette, thinly sliced (see notes)
• 1 small leek, green & white parts finely chopped
• Big handful fresh herbs of choice (e.g. basil, mint, chives, oregano, parsley, can be all of them combined)
• 250 g ricotta cheese
• Zest of 1 lemon
• Pepper & Salt
• 1 egg, beaten and divided
• Sliced almonds (optional)
• To serve
• Smoked salmon
• Side salad

Instructions

1

Preheat the oven to 200°C.

2

Roll out the puff pastry, fold over ± 1 cm around the edges to create a rim. Press the rim down with a fork for decoration if you like. Prick holes all over the base of the puff pastry (not in the edges). Place on a lines baking tray and set aside.

3

Thinly slice the courgette into ribbons, preferably with a mandolin or vegetable peeler. Place in a bowl, season with pepper and salt and drizzle of olive oil and toss to coat. Set aside.

4

Finely op the leek and the fresh herbs and mix in a bowl. Add the ricotta, season with pepper and salt and the zest of 1 lemon. Mix well, taste and season with more pepper and salt if needed.

5

Beat an egg and pour 3/4 of it into the ricotta bowl and mix well.

6

Spread the ricotta mix over the puff pastry, keeping the edges free.

7

Divide the courgette over the top and brush the edges of the puff pastry with the rest of the egg wash.

8

Bake in the oven for ± 45 minutes until golden and crispy on the edges and the base is cooked through.

9

For extra crunch and flavour sprinkle over slices almonds halfway the baking time.

10

Served with smoked salmon draped over the pie and a fresh side salad.

Notes

You can use any kind of squash or courgette for this dish, even if it has a tougher skin. By slicing it thinly the skin will be nice and soft. Some larges courgettes have seeds in the middle, be sure to remove these if needed.