February 12, 2021 • 4 mins
Free-form potato & courgette pie
What to do with all those courgettes that keep threatening to turn into marrows? Make this, you’ll love it!
Serves 2-4
1-2 potatoes, sliced thinly
2-3 courgettes, sliced thinly
1/3 cup plain flour
1/3 cup grated parmesan
1 tsp sea salt
½ tsp black or white pepper
Pinch chilli flakes
Big bunch basil leaves
Splash of olive oil
Heat oven to 190 C. Line a baking tray with baking paper.
In a big bowl, mix potato, courgette, flour, cheese and salt, pepper and chilli flakes until vegetables are well coated in flour. Drizzle over some oil. Pile half ingredients onto tray in a big circle, top with torn basil leaves (reserve some of scattering over once cooked), then add remaining potato/courgette mixture. Drizzle over bit more oil. It will settle down into itself as it bakes.
Bake for 30-40 minutes until golden and crispy on the edges and potatoes are cooked through. Leave to cool for 5-10 minutes before scattering with basil leaves then slicing or scooping up portions. It’s also just as great served cold so an leftovers will be welcome.
LISTEN TO AUDIO ABOVE
What to do with all those courgettes that keep threatening to turn into marrows? Make this, you’ll love it!
Serves 2-4
1-2 potatoes, sliced thinly
2-3 courgettes, sliced thinly
1/3 cup plain flour
1/3 cup grated parmesan
1 tsp sea salt
½ tsp black or white pepper
Pinch chilli flakes
Big bunch basil leaves
Splash of olive oil
Heat oven to 190 C. Line a baking tray with baking paper.
In a big bowl, mix potato, courgette, flour, cheese and salt, pepper and chilli flakes until vegetables are well coated in flour. Drizzle over some oil. Pile half ingredients onto tray in a big circle, top with torn basil leaves (reserve some of scattering over once cooked), then add remaining potato/courgette mixture. Drizzle over bit more oil. It will settle down into itself as it bakes.
Bake for 30-40 minutes until golden and crispy on the edges and potatoes are cooked through. Leave to cool for 5-10 minutes before scattering with basil leaves then slicing or scooping up portions. It’s also just as great served cold so an leftovers will be welcome.
LISTEN TO AUDIO ABOVE
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