With fathers day lunch with the inlaws looming and a toddler under my feet, I needed something that could be thrown together quickly and easily but that would come out of the oven looking and tasting great. Hubby stumbled upon this recipe in the Tesco Real Food magazine and with a courgette languishing in the fridge left over from a moussaka earlier that week, it was perfect. I served it with with lemon-herb roasted new potatoes and some chargrilled asparagus - and with a chilled glass of white wine it made for a special, albeit relaxed lunch. S enjoyed it too, cut into grabbable slices with a few of the potatoes and some spears of well cooked asparagus.
- 1 x 375g pack ready-rolled puff pastry
- 1 large egg, beaten
- knob of butter
- 1 tbsp olive oil
- 2 courgettes, sliced
- 1 red onion, finely sliced
- 1 garlic clove, crushed
- 50g (2oz) pine nuts
- 150ml (5fl oz) creme fraiche
- 50g (2½oz) Parmesan
1 Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on to an oiled baking sheet and score a 3cm (1½in) wide border. Prick inside the border with a fork and brush the pastry with a little of the egg. Bake for 12 minutes, until risen and lightly golden.
2 Meanwhile, heat the butter and oil in a large frying pan. Add the courgettes, onion and garlic. Fry over a medium heat for 6-8 minutes, then stir in the pine nuts.
Gently press down the middle of the pastry, to allow room for the filling. Set aside to cool for 5-10 minutes.
Mix together the crème fraîche with half the Parmesan and the remaining beaten egg. Spread the mixture inside the border and top with the fried vegetables and remaining Parmesan. Return to the oven for 15-20 minutes, until cooked through.