Courgette Puff Pie Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle. Slide onto a baking tray, brush with the beaten egg and cook for 20 mins or until golden.
• Meanwhile, melt the butter in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt. Cook, stirring regularly, for 10 mins until soft. Pour in the balsamic and cook for a further 6-8 mins until sticky and caramelised.
• Spoon over the pastry, then top with the courgette ribbons and blobs of goat's cheese. Return to the oven for 15 mins until the cheese is bubbling. Serve with salad.

Steps:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Steps:

• Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C/ 170C fan/gas 5.
• Grate the courgettes and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.
• Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the courgette and apple mix.
• Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.
• Mix with a spoon until everything is combined, but don't worry if it is lumpy.
• Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Cook the courgettes for 5 mins until golden around the edges, then remove from the pan and set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, Parmesan and garlic. Set aside.
• Unroll the pastry on a lightly floured surface - roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top.
• Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
• Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.