This recipe was given to Olivia B some years ago by a friend who had a glut of courgettes on their allotment. It’s easy to make, and a lovely accompaniment to salad
2 tbsp olive oil
2 onions, sliced
1 tsp caster sugar
3 large tomatoes, thinly sliced
1 courgette, thinly sliced
1 onions, sliced
2 tsp chopped fresh oregano, or 1 tsp dried oregano
6 oz shortcrust pastry
seasoning
fresh oregano leaves to garnish
Pre-heat oven to 200oC/400F/Gas Mark 6. Heat the oil in a heavy based pan and fry the onions for about 5 mins until flecked with brown. Sprinkle with sugar and stir for 1 minute, then add 3tbsps water and simmer until tender.
Spoon the onion mixture into a shallow 8″ round sandwich tin. Arrange the tomatoes and courgettes in an overlapping layer. Season and sprinkle with the oregano.
Roll out the pastry to a 10″ round and place over the vegetables, tucking the edges down inside the tin. Place on a baking sheet and bake for 20-25 minutes or until the pastry is deep brown (not black). Turn out onto a serving dish, scatter with oregano leaves if using, and serve hot or warm.
Gibson WI 