- 100g plain flour
- 2 eggs
- 175ml natural yoghurt
- 150g grated cheddar cheese
- 100g polenta
- 1 tsp baking powder
- 30ml olive oil
- 2 large onions, finely chopped
- 1 stick celery, peeled and chopped
- 2 garlic cloves, chopped
- 1 tb smoked paprika
- 400g canned chopped tomatoes
- 2 red peppers, halved, deseeded and chopped
- Good pinch of saffron
- 300g courgettes, sliced
- 3 hard-boiled eggs, shelled and chopped
- 25g sultanas
- 2 tb capers, rinsed
Catalan Courgette, Tomato, Pepper & Egg Pie
Catalan Courgette, Tomato, Pepper & Egg Pie
The flavours of Spain are always a delight and this Catalan regional pie is no exception. The polenta crust topping works beautifully with the inner filling, making it a pie to savour.
Ingredients
Method
Preheat oven to 190c
For the filling:
Heat the olive oil in a pan, add the onions, celery, garlic, peppers and smoked paprika; cook over medium heat for 8-10 minutes.
Add the tomatoes and saffron, cook for 5 minutes, then add the courgettes. Raise the heat to evaporate excess moisture and reduce the tomatoes to a pulp. Season to taste.
Add the sultanas, chopped eggs and capers, cook for a final minute and transfer to a deep 23cm ovenproof dish.
For the topping:
In a bowl whisk together the eggs and yoghurt.
Stir in the polenta, half the cheese, flour and baking powder, mixing well.
Spread the topping over the vegetables in the pie dish to form a thick crust.
Sprinkle over the remaining cheese, baking for 25 minutes until the crust is golden and crusty.
Serve with your choice of salads.
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