About this recipe:This pie is a typical dish of Sorrento, Italy. Freshly sliced vegetables and cheese are mixed with beaten egg and baked to perfection inside shortcrust pastry.
4 fresh free-range eggs, beaten
600g (1 1/4 lb) courgettes, sliced
4 spring onions, sliced
100g (3 1/2 oz) freshly grated Parmesan
1 bunch of parsley, chopped
1 teaspoon of olive oil
1 (500g) packet of ready rolled shortcrust pastry, or make your own.
Beaten egg yolk, for glazing pastry
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 200 degrees C / gas mark 6.
Beat the eggs in a large bowl and add the courgettes, onions, parsley and cheese; mix well.
Pour the oil into a medium-sized baking tin and spread it around until it coats the tin.
Divide the pastry into two pieces. Roll out one sheet of pastry and place on the bottom of the baking tin, trimming the edges if necessary.
Now spread the filling onto the pastry. Seal the pie with the other layer of pastry and trim the edges.
Brush the top of the pie with beaten egg yolk. Pierce the top layer with a fork and bake for about 40 minutes until it becomes crisp and light golden.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.