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Main Course: Brie And Zucchini Pie ...
Here is a fantastic main course that can be served with potatoes and either vegetables or a salad, the quantities given here will make two generous portions. Alternatively, cut it into six to eight pieces and serve as part of a supper buffet.
- 1 tbsp olive oil
- 1 large zucchini (courgette), sliced
- 1 clove garlic, sliced
- 9 oz (250 g) rough puff or flaky pastry (frozen or fresh; if frozen, defrost thoroughly before use)
- 4½ oz (130 g) brie, cut into narrow slices
- 2 large tomatoes, sliced
- salt and pepper to taste
- 1 tsp thyme or parsley, chopped (optional)
Oven: Pre-heat to 350F (180C)
Start by gently cooking the zucchini in the olive oil. Cook for five to ten minutes or until tender, turning occasionally. During the last few minutes of cooking, add the garlic. When done, put to one side to cool.
While the zucchini is cooking, roll out the pastry on a floured board to form a 12 x 8 inch (30 x 20 cm) rectangle. Transfer to an oiled baking tray.
Leaving a half-inch (one cm) gap around the edges of the pastry, arrange the zucchini, tomatoes and brie in overlapping rows - you should end up with three rows of each. Sprinkle with the seasoning and optionally the herbs. Fold over the pastry around the edges to form a ridge.
Bake for 35 minutes