An easy weeknight dinner which is super versatile and can be combined with different vegetables and sides. Instead of courgettes you can use sliced tomatoes, fennel or even broccoli would be great. For extra saltiness add some anchovies, fennel pork sausage, olives or capers when baking or serve with some soup on the side. Great for a lunch or light dinner!
Courgette & Leek Puff Pastry Pie
(1 votes, average: 5.00 out of 5)
Loading...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
Preheat the oven to 200°C.
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.
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.
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.
Beat an egg and pour 3/4 of it into the ricotta bowl and mix well.
Spread the ricotta mix over the puff pastry, keeping the edges free.
Divide the courgette over the top and brush the edges of the puff pastry with the rest of the egg wash.
Bake in the oven for ± 45 minutes until golden and crispy on the edges and the base is cooked through.
For extra crunch and flavour sprinkle over slices almonds halfway the baking time.
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.
