Courgette Pie

Ingredients

• Shortcrust pastry
• 45g (1lb) courgettes
• 1 dessert spoon butter or margerine
• 1 dessert spoon wholewheat flour
• 275ml (1/2 pt) organic yoghurt
• 75g (3oz) grated cheese
• 1 dessert spoon fresh mint, chopped finely
• juice of half a lemon
• 1 teaspoon tamari
• freshly ground pepper
• beaten egg for glazing

Instructions

1. Preheat the oven to 200C (400F, gas 6). Line a pie dish with pastry.
2. Cut the courgettes lengthways 3 or 4 times, then cut into 5cm lengths and saute in melted butter until tender.
3. Stir the flour into the yoghurt and add to the pan. Cook to thicken a little and then remove from the heat.
4. Stir in the cheese, mint, lemon juice, tamari and pepper. Pile the mixture into the pastry case and cover with the remaining pastry. Trim and glaze with beaten egg. Cut two or three small slits in the top.
5. Bake for 30 - 40 minutes.

Serves: 4

This recipe is from Lizzie McPherson via the Riverford Organic Vegetables site - an excellent source of imaginative recipes for veggies!