Courgette, potato, parmesan and basil pie

ingredients

• Courgette, potato, parmesan and basil pie

  • 2 courgettes
  • 2.5 large waxy potatoes, peeled
  • 1 tablespoon plain flour
  • handful fresh basil leaves
  • 1 cup grated parmesan
  • 1/2 teaspoon salt
  • 1/4 pepper
  • 2 tablespoon olive oil

method

• Courgette, potato, parmesan and basil pie

  • 1

    Preheat the oven to 220ºC. Grease a 25cm pie dish.

  • 2

    Cut courgettes and potatoes separately into very thin slices using a mandolin, food processor or grater.

  • 3

    In a bowl, combine flour, basil, three-quarters of the Parmesan (setting aside the remainder for the top), salt and pepper. Using your hands, loosely toss the potatoes in the flour mixture to coat.

  • 4

    Start with a layer of potato mixture and add a layer of courgette. Repeat until you have five layers, finishing with the potato. Sprinkle the remaining Parmesan on top, drizzle with olive oil and bake for 40 minutes or until the potatoes are tender.

  • 5

    Serve in wedges, hot or at room temperature – it’s great either way. This pie reheats well too.