Corsican pie with courgette flowers from Plenty More (page 272) by Yotam Ottolenghi

View complete recipe

Ingredients

puff pastry
lemons
Show all ingredients...
EYB Comments

This recipe is on p.260 in the US edition. Can substitute ricotta cheese for brocciu cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

This recipe is on p.260 in the US edition. Can substitute ricotta cheese for brocciu cheese.
Ganga108 on January 08, 2021

Fabulous pie, even without the zucchini flowers. Relatively easy to make. The filling is delicious. I would call the pie Three Cheese Open Chard Tart. Any greens can be used. The greens have to be cooled down until really dry, and the edges of the tart need to be secure otherwise there might be leakage. Perhaps mix chickpea or wheat flour through the mixture before it goes into the pastry. Leakage could be from cheeses too. Looks SO VERY GOOD when cooked.
pomona on April 28, 2019

Modified a lot because of what I had to hand and what I wanted to do (turn a huge bunch of silver beet into something that would fit in the fridge) but of course, still very tasty.
EmilyR on July 05, 2018

This turned out nicely as others have stated. I was excited because everything was growing straight in my garden. I probably should have grabbed a few zucchini blossoms, but just had zucchini noodles on the side. This pairs wonderfully with wine.
Penchantforproduce on June 10, 2017

Used 1/4 of a red onion finely chopped. Substituted chard stems for celery. 50 grams feta. 30 grams pecorino. 3 Tbsp ricotta. Used frozen gluten-free puff pastry (rectangle, not circle) Sautéed onion, then added stems for 2 mins before adding chard which I cooked until just wilted. Transferred to large bowl before stirring in lemon zest pine nuts and salt and pepper. Added cheeses after fully cooled. Cooked 25 mins.
Zosia on August 04, 2015

I was inspired by a bunch of Swiss chard and Rutabaga's review to make this recipe. I was missing sage, and zucchini ribbons replaced the flowers. I also used the recommended substitute of ricotta cheese and included the chard stems. It was as delicious as already reported.
Rutabaga on August 02, 2015

Delicious! Ottolenghi really knows how to put together a stunning savory pie. I admit my husband and I enjoyed it more than our four-year-old did (although I think his objections were mostly bluster). I did make some changes, but stayed true to the heart of the recipe. For cheese, I used a mix of feta and Manchego, then added crumbles of goat cheese on top. Since I had no parsley, I added a little chopped basil, and instead of celery, I chopped the chard stem and added that to the mix. While I only had male zucchini blossoms, which means no cute baby zucchinis, the blossoms themselves were a beautiful addition and made the pie stand out above the typical Greek veggie pastry. For the pastry base, I used the rough puff recipe from the Ottolenghi cookbook, which worked very well.