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
450 g courgettes
3 Tbsp. olive oil
375 g pack ready-rolled puff pastry
2 medium eggs
2 Tbsp. crème fraîche
75 g Gruyère cheese, grated
2 garlic cloves, crushed
4 Tbsp. freshly chopped parsley
50 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
