Courgettes Pie

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Courgettes Pie

An idea for your next picnic, perfect to cook in advance and delicious both hot and cold.


For the pastry:

  • 130g water
  • 15g white wine vinegar
  • 250g flour Type 0
  • 6g salt
  • 30g extra virgin olive oil
  • 15g Thyme

For the filling:

  • 600g courgette
  • 120g smoked scamorza
  • 1 shallot
  • Salt to taste
  • Black pepper to taste
  • 50g Parmigiano Reggiano
  • 20g Extra virgin olive oil
  • 4 Eggs


First of all, sift the flour into a bowl, then flavor with the thyme leaves, add salt and white wine vinegar.

Begin to knead by hand and pour the water, continue to knead vigorously until you get a homogeneous stick, at this point incorporated olive oil and continue with your hands until it absorbs all the oil, must be homogeneous. Meanwhile, take care of the filling: peel and finely chop the shallot, wash and cut the courgettes to rounds of about 3-4 mm thick.

Heat 20 g of olive oil in a pan and let the shallot simmer over low heat for 5 minutes, then add courgettes, salt and pepper, cover with the lid and cook over a moderate heat for 10 minutes. When cooked, turn off the heat and let it cool.

Transfer the pastry on a pastry board, with a rolling pin roll it to a thickness of about 4 mm. Roll it on the rolling pin. Roll it out on a buttered cake tin with a diameter of 28 cm. Make the dough adhere to the bottom and sides of the cake tin then pour the courgettes, which will have cooled in the meantime.

In a bowl, beat the eggs with a whisk, add salt, the grated cheese and pour the mixture onto the pie.

Finally, cut the scamorza into cubes and spread it over the entire surface of the cake. Bake in preheated static oven for 30 minutes at 200 degrees. When cooked, remove the cake and let it cool before serving.