(Courgette, tuna and ricotta cheese pie - Our recipe)

italian savoury pie with ricotta, tuna and courgettes. The image shows the whole pie on a serving plate

8 courgettes (zucchini)
4 leeks
1 fresh young onion
Bunch of fresh parsley
1 tablespoon dried chives
1 teaspoon dried marjoram
2 tablespoons extra virgin olive oil
230 g (8 oz) ready puff pastry
1 160 g (about 6 oz) can tuna in oil
250 g (8 1/2 oz) ricotta cheese
Salt

Time:
preparation: 30 minutes
cooking: 90 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 256 (kCal) 13 % GDA - 1070 (kJ)
Protein: 12.0 (g) 24 % GDA
Total fat: 14.7 (g) 20 % GDA
Total carbohydrate: 19.3 (g) 7 % GDA
Sugars: 9.5 (g) 10 % GDA

Trim the ends of courgettes, wash, remove all the seeds and cut into small pieces. Put them in a saucepan.
Clean and wash parsley. Clean, wash and slice leeks and onion. Chop very well the onion, leeks and parsley and add to courgettes together with marjoram, chives, 1 tablespoon olive oil and 1 litre (35 fl oz - 4 1/2 C) water. Season to taste with salt and cook over a medium heat, half-covered, stirring now and then. Keep on cooking until cooking juice is very well retired. The mixture must be dry.
Let the mixture cool and then add ricotta cheese and tuna, well drained and crumbled with a fork. Stir very well in order to obtain an homogeneous mixture. Taste to control salt.
Preheat oven to 200°C (400°F). Line up an oiled shallow oven dish with puff pastry, overlapping the edges. Prick the base with a fork. Fill up with the mixture and refold the excess of puff pastry over the surface. Bake for about 30 minutes or until puff pastry is golden.
You can serve it cool or warm.

Note

- If you prepare this pie in summer, you can use fresh aromatic herbs.
- You can serve this pie as one-plate meal accompanied by a seasonal salad or you can prepare it for a buffet or for an afternoon snack with your friends.