Courgette and Tomato Open Pie

Where Pizza meets Galette

Quiche, tart, pizza… are all utterly delicious family favourites but can all take an age to make! However, this recipe is as simple as roll out, layer the filling and bake. 
Many Summer crops continue through early September, making the most of the last few warm long days. Courgette and tomatoes are among those, carrying on their gluts to be enjoyed ahead of comfort food season.
Crumbly goats cheese not only brings a tangy richness, but because of its slightly lower fat content it soaks up a lot of the moisture from the fresh vegetables without leaving a greasy puddle. 

Serves 2
Preparation time: 35 minutes
Cooking time: 25 minutes
Pastry Ingredients:
140g plain flour
40g buckwheat flour
75g unsalted butter
Cold water to bind

Filling Ingredients:
200g crumbly goats’ cheese
1 beefsteak tomato
1 onion
1 medium courgette (+/- 180g)
4/6 sprigs thyme
4/6 sprigs marjoram
sea salt flakes
Fresh ground black pepper
A drizzle of rapeseed oil
1 beaten egg

1. This very straightforward shortcrust pastry has the added flavour of buckwheat flour, a grain that makes this pastry a little more robust. Simply combine the butter and flours in a food processor or rub in by hand. Once the texture is uniform and sandy looking, bring together to form a moist pliable dough. Roll out in a round to the thickness of a £1 coin and place on a baking sheet lined with parchment.
2. Crumble the goats’ cheese evenly over the pastry leaving a 3cm border, season with half the picked thyme and black pepper.
3. Next up, finely slice the onion and layer over the cheese with the remainder of the thyme.
4. Slice the beefsteak tomato into 4/5 through its equator and layer over the onions. Season with salt pepper and picked marjoram.
5. Finally layer the courgette. Thinly slice and arrange in a ring over the tomato then drizzle a little oil over everything and give one final season with salt and pepper.
6. To form the pie, gather the sides, one small section at a time, folding in on itself to gather the next section to give a pleated look. Brush with a beaten egg and bake in the preheated oven for 25 minutes.

Serve with fresh leaves and a punch mustard vinaigrette.

Chef Notes:
1. Any shortcrust pastry will work with this recipe, also try seasoning the dough with dried herbs or a smoked paprika.
2. The seasonings can be as varied as you wish. Sliced garlic, a smear of mustard, any herbs and chilli’s make delicious additions.

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer