Ingredients :
For 1 pie dish; 26 cm / 10 inch diameter
450 g / 1 lb puff pastry, thawed if frozen
2 tbsp olive oil, plus extra for greasing 50 g / 1/2
cup freshly grated hard cheese
4 tomatoes, rinsed, cored and chopped or 200 g / 1 cup chopped canned
tomatoes
450 g / 1 lb pumpkin flesh, peeled and chopped into cubes
450 g / 1 lb floury potatoes, peeled and chopped into cubes
2 zucchini (courgettes), rinsed, cleaned and sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
50 g /1/2 cup black olives, pitted and sliced
1 tsp dried thyme
4 tbsp white bread crumbs 200 g / 7 oz feta cheese
150 g / 5 oz mozzarella cheese, sliced 2 tbsp freshly chopped parsley
Salt and freshly ground pepper Lettuce leaves, to serve
Method : Prep and cook time: 1 hour
20 min
1
Preheat the oven to 180C (375F / Gas
Mark 5).
2
Roll out the pastry and cut out two
circles for the base and lid of the pie.
3
Grease the pie dish with oil, line
with pastry and scatter with a third of the hard cheese.
4
In a large bowl mix together the
tomatoes, pumpkin, potatoes, zucchini (courgettes), onion, garlic, olives,
thyme, bread crumbs, remaining hard cheese and olive oil and season with salt
and pepper.
5
Spoon the filling into the pie dish
and scatter with crumbled feta.
6
Moisten the edge of the pastry case,
place the lid on top and press to seal.
7
Top the pastry with the mozzarella
slices and bake for around 40 minutes, covering with foil if it browns too
quickly.
8
Remove from the oven, cut into
slices, scatter with parsley and serve with lettuce leaves.
Ingredients :
For 1 pie dish; 26 cm / 10 inch diameter
450 g / 1 lb puff pastry, thawed if frozen
2 tbsp olive oil, plus extra for greasing 50 g / 1/2
cup freshly grated hard cheese
4 tomatoes, rinsed, cored and chopped or 200 g / 1 cup chopped canned
tomatoes
450 g / 1 lb pumpkin flesh, peeled and chopped into cubes
450 g / 1 lb floury potatoes, peeled and chopped into cubes
2 zucchini (courgettes), rinsed, cleaned and sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
50 g /1/2 cup black olives, pitted and sliced
1 tsp dried thyme
4 tbsp white bread crumbs 200 g / 7 oz feta cheese
150 g / 5 oz mozzarella cheese, sliced 2 tbsp freshly chopped parsley
Salt and freshly ground pepper Lettuce leaves, to serve
Method : Prep and cook time: 1 hour
20 min
1
Preheat the oven to 180C (375F / Gas
Mark 5).
2
Roll out the pastry and cut out two
circles for the base and lid of the pie.
3
Grease the pie dish with oil, line
with pastry and scatter with a third of the hard cheese.
4
In a large bowl mix together the
tomatoes, pumpkin, potatoes, zucchini (courgettes), onion, garlic, olives,
thyme, bread crumbs, remaining hard cheese and olive oil and season with salt
and pepper.
5
Spoon the filling into the pie dish
and scatter with crumbled feta.
6
Moisten the edge of the pastry case,
place the lid on top and press to seal.
7
Top the pastry with the mozzarella
slices and bake for around 40 minutes, covering with foil if it browns too
quickly.
8
Remove from the oven, cut into
slices, scatter with parsley and serve with lettuce leaves.
Ingredients :
For 1 pie dish; 26 cm / 10 inch diameter
450 g / 1 lb puff pastry, thawed if frozen
2 tbsp olive oil, plus extra for greasing 50 g / 1/2
cup freshly grated hard cheese
4 tomatoes, rinsed, cored and chopped or 200 g / 1 cup chopped canned
tomatoes
450 g / 1 lb pumpkin flesh, peeled and chopped into cubes
450 g / 1 lb floury potatoes, peeled and chopped into cubes
2 zucchini (courgettes), rinsed, cleaned and sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
50 g /1/2 cup black olives, pitted and sliced
1 tsp dried thyme
4 tbsp white bread crumbs 200 g / 7 oz feta cheese
150 g / 5 oz mozzarella cheese, sliced 2 tbsp freshly chopped parsley
Salt and freshly ground pepper Lettuce leaves, to serve
Method : Prep and cook time: 1 hour
20 min
1
Preheat the oven to 180C (375F / Gas
Mark 5).
2
Roll out the pastry and cut out two
circles for the base and lid of the pie.
3
Grease the pie dish with oil, line
with pastry and scatter with a third of the hard cheese.
4
In a large bowl mix together the
tomatoes, pumpkin, potatoes, zucchini (courgettes), onion, garlic, olives,
thyme, bread crumbs, remaining hard cheese and olive oil and season with salt
and pepper.
5
Spoon the filling into the pie dish
and scatter with crumbled feta.
6
Moisten the edge of the pastry case,
place the lid on top and press to seal.
7
Top the pastry with the mozzarella
slices and bake for around 40 minutes, covering with foil if it browns too
quickly.
8
Remove from the oven, cut into
slices, scatter with parsley and serve with lettuce leaves.