Name: Free-form mediterranean pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 sheets frozen puff pastry, thawed; 2 zucchini, sliced; 125g (½ punnet) cherry tomatoes; 100g feta, crumbled; 50g sliced salami, chopped; 1/3 cup seeded black olives; 1 Tbsp olive oil; Baby rocket leaves, to serve

Free-form mediterranean pie

Super-simple and fast enough to throw together for a mid-week dinner.

Serves 4

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

A cheep and cheerful meal that only takes 10 minutes to prepare!

After more vegetarian dinner ideas?

Ingredients

2 sheets frozen puff pastry, thawed

2 zucchini, sliced

125g (½ punnet) cherry tomatoes

100g feta, crumbled

50g sliced salami, chopped

1/3 cup seeded black olives

1 Tbsp olive oil

Baby rocket leaves, to serve

Method

Preheat oven to hot, 200°C. Lightly grease and line two oven trays with baking paper.

Cut corners from pastry to form a round. Place one on each tray.

In a bowl, combine sliced zucchini, halved cherry tomatoes, crumbled feta, sliced salami and olives. Add olive oil, tossing well to coat. Season to taste.

Divide mixture evenly over each pastry round, leaving a 4cm border. Pleat pastry around filling to form a rustic pie edge, leaving top open. Press to seal edges.

Bake 30-35 minutes until pastry is golden, puffed up and crisp. Cut into quarters and serve hot or cold with rocket, dressed as liked.

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)