This vibrant courgette pie looks impressive, but takes under an hour to prepare, making it our go-to recipe for a leisurely weekend lunch. Packed with courgette, nutty Gruyère, garlic and fresh parsley, all wrapped up in a buttery puff pastry crust, it's guaranteed to have your guests coming back for seconds.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Cal/Serv:
650
Ingredients
450g
courgettes
3Tbsp.
olive oil
375g
pack ready-rolled puff pastry
2
medium eggs
2Tbsp.
crème fraîche
75g
Gruyère cheese, grated
2
garlic cloves, crushed
4Tbsp.
freshly chopped parsley
50g
breadcrumbs
Directions
Step 1
Preheat the oven to 200°C (180°C fan) mark 6. Put the courgettes on a large baking sheet and drizzle with the oil. Put in the oven and roast for 8min.
Step 2
Transfer the courgettes to a sheet of greaseproof paper and put the unwashed baking sheet to one side.
Step 3
Roll out the pastry on a floured board until it measures 30.5cm square. Lift on to the baking sheet.
Step 4
Crack one egg into a bowl and spoon in the crème fraîche, whisk lightly, then add 50g of cheese, along with the garlic and parsley. Season with salt and freshly ground black pepper and mix together until well combined.
Step 5
Arrange courgettes down the middle of the pastry and pour the egg and crème fraîche mixture over. Scatter the breadcrumbs and remaining cheese on top. Gather the pastry sides up and over the filling to create a thick pastry rim. Chill for 10min.
Step 6
Beat the remaining egg and brush over the pastry. Bake for 30min or until the pastry is crisp and golden brown.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
