Course: Lunch or dinner
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8 small pie slices or 6 bigger ones
This summer we had our garden full with zucchinis. I remember seeing photos of this recipe before and really wanted to try it out since it looks so pretty. And it is also delicious!
Because I was in a hurry I grabbed frozen sheets of pastry, but you can totally do it yourself. You will need some roma tomatoes and try to drain the juice from them, by tapping a paper towel – we do not want the pie to go all soggy.
This recipe is super simple to make, even though it looks like a lot of work.
- 2 or 3 sheets of short crust pastry (depends of the size of your pie baking dish)
- 3 large zucchinis
- 6 large roma tomatoes
- 3 garlic cloves
- 4 tablespoons of Saucer ketchup
- salt and pepper to taste
- 1 teaspoon of thyme and oregano
- 5 or more fresh leaves of basil
- 2 tablespoons of olive oil
- Preheat the oven to 190C fan, line a baking pie dish with parchment paper.
- Cut the zucchini and tomatoes in same thick circles – about 4mm. Put the slices of zucchini in a bowl, tap paper towels over tomatoes so it absorbs the liquid.
- Prepare the oil dressing – cut the garlic cloves into small cubes and add them to glass jar. In the glass jar mix together the garlic with olive oil and all the remaining herbs and salt and pepper. Mix the dressing well together and drizzle over zucchini. Coat it well.
- Place a sheet of pastry on the bottom of the pie dish and the as well around. With a fork make small holes in it. Dry bake just the pastry for about 10 – 15 min.
- Once the pastry is baked and a bit cooled, cover the bottom with Saucer ketchup. On top of that, start placing circles of zucchini and tomato. Start from the outside and continue until you made a spiral and the pastry is all covered.
- Bake this for another 35 min, or more, until golden. Serve warm with a side of salad, or sprinkle some feta on top if desired.