Tomato Courgette Pie with Cheese filling

This courgette pie with tomatoes and a filling of ricotta and parmesan cheeses is a perfect summer dish. It is a delicious and light pie.

Inspired from Completely delicious .


For the crust:
- 1 cup all-purpose flour
- 1 wholemeal flour
- 1 tsp salt
- 80g softened butter
- 2 small eggs
- 1-2 water

For the filling:
- 200g Ricotta milk (whole)
- 1 large egg
- 3 cloves of garlic, minced
- 1/4 tsp salt
- little freshly ground pepper
- 1 tbsp fresh basil leaves, chopped
- 1/2 tbsp fresh thyme, chopped
- 50g parmesan cheese + 1tbsp for sprinkling the top
- some cherry tomatoes
- 1 small courgette, thinly sliced


Add flour, salt to a food processor. Pulse to combine. Add softened butter, eggs and water.  Let the food processor run until the mixture begins to come together into a ball. Add more water, if necessary. Cover the pie crust with plastic wrap and chill in the fridge for at least 2 hours.

Preheat the oven to 400F/200C.

Combine the ricotta cheese, egg, garlic, salt, pepper, basil, thyme and parmesan cheese.

On a lightly floured surface, roll the dough out into a circle. Place the rolled crust on the baking sheet lined with parchment paper. Spread the ricotta cheese mixture over the pie crust but leave clear around the edges.

Top with the sliced courgette and tomatoes. Sprinkle with parmesan cheese. Season with more salt and pepper.

Fold the edges of the dough up and over the filling. Bake until the pie crust is golden, approximately 45 minutes.

Let sit 15 minutes before serving.

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