Brie and Zucchini Pie

The veggies and cheese complement each other perfectly in this delicious and colorful dish.

Vegetarian. Hands-on time: 15 mins. Total time: 50 mins.

Contributed by Mike Lewis (November 2006).

Brie and Zucchini Pie

Photo © Veg World

I love a chunk of brie on a cracker or in a sandwich, but I never thought of it as a cheese you would cook with. This elegant dish has proved me wrong. Not only does it taste excellent, it also looks great - very colorful - and is easy to prepare.

Served with potatoes and either vegetables or a salad, the quantities given here will make two generous portions. Alternatively, cut it into six to eight pieces and serve as part of a supper buffet.



Oven: Pre-heat to 350F (180C)

Start by gently cooking the zucchini in the olive oil. Cook for five to ten minutes or until tender, turning occasionally. During the last few minutes of cooking, add the garlic. When done, put to one side to cool.

While the zucchini is cooking, roll out the pastry on a floured board to form a 12 x 8 inch (30 x 20 cm) rectangle. Transfer to an oiled baking tray.

Leaving a half-inch (one cm) gap around the edges of the pastry, arrange the zucchini, tomatoes and brie in overlapping rows - you should end up with three rows of each. Sprinkle with the seasoning and optionally the herbs. Fold over the pastry around the edges to form a ridge.

Bake for 35 minutes.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.