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Provançal courgette, peppers and ricotta pie


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Rate this recipe 2.7/5 (117 Votes)


  • 1 puff pastry
  • 1 courgette
  • 1 red pepper
  • 1 tomato
  • 1 onion
  • 2 tablespoons ricotta
  • 2 tablespoons of tomato concentrate
  • herbes de provence
  • salt and pepper
  • 1 egg yolk
  • 2 tsp poppy seeds


servings 4
Level of difficulty Easy
Cost Budget Friendly


Step 1

Peel the courgette and cut into cubes. Chop the onion finely. Dice the peppers and tomatoes. In a pan cook the onion in a little butter. Then add all the vegetables and herbs de provence, salt and pepper and cook for 10 minutes over low heat.

Step 2

Meanwhile spread a little tomato in centre of the pastry.
Add the ricotta to the vegetables and mix. Arrange the vegetables in the centre of the pastry and then fold all the edges to the centre, closing the pie. Brush the top with egg yolk, sprinkle with herbs and poppy seeds. Bake for 15-20 minutes in the oven.

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