Torta de zapallitos – round courgette pie
A double-crust pie filled with round courgettes softened with onion, then mixed with egg and cheese. Eaten hot or cold; also made open with cheese on top, or with ham.
- 1 h 35Time
- 35 minHands-on
- 4Portions
- 26 gprotein per portion
- 870kcal per portion
Ingredients for 4 portions
- 2 sheetsReady-rolled shortcrust pastry
- 4Round courgettes
- 2Yellow onions
- 2 tbspRapeseed oil
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
- 4Eggs, beaten
- 80 gGrated cheese
- 150 gMozzarella, diced
Method
- Heat the oven to 200 °C. Cut the courgettes into small dice, skin on, and chop the onions.
- Soften the onions in the oil for 5 minutes. Add the courgettes and cook, stirring, for about 10 minutes, until tender and the liquid has evaporated. Season with nutmeg, salt and pepper.
- Leave the filling to cool for about 10 minutes.
- Stir the eggs, grated cheese and mozzarella into the filling.
- Line a 26–28 cm pie dish with one sheet of pastry, add the filling and cover with the second. Crimp the edges and prick the lid a few times with a fork.
- Bake for about 40 minutes, until golden brown.
- Let the pie rest for 10 minutes before cutting.
