- 4 medium courgettes, finely sliced
- Refrigerated puff pastry
- 1 carrot, finely cut into halved rounds
- A handful of pine nuts
- 1 Garlic clove, crushed
- ½ onion, finely sliced
- 7-8 capers, rinsed
- Sunflower seeds
- Fresh basil
- White wine
- Extra virgin olive oil
- Sea salt
In a frying pan sauté the garlic clove. Add the onion and, after a couple of minutes, the carrot. Let the mixture cook for some minute and add the courgettes, a little of white wine and salt. Allow to simmer until the courgettes are soften. Add the pine nuts.
Line a medium cake mould with the refrigerated puffy pastry, fill with the courgette mixture and fold up the
edge of the pastry. It is not important if the pie is not completely covered: the filling has a dignified chromatic effect.
Bake in the preheated oven at 220°C (428° F) for about 20 minutes or until golden.
Meanwhile, with a blender or food processor prepare a light pesto with a bunch of fresh basil leaf, capers, some sunflower seeds and some oil.
Serve the warm pie with the pesto.