Heritage tomato, feta and parsley pesto traybake pie
Make the most of tomato season with this ultra-summery pie. Layers of courgette, peppers, potatoes, and roasted tomatoes are paired with punchy feta cheese and a homemade pesto, all nestled into flaky puff pastry and baked until golden. This is delicious served with a refreshing courgette salad, and perfect eaten warm or cold.
Ingredients
Metric
Imperial
For the filling
- 450g of heritage tomatoes, mixed colours, sliced
- 1 tbsp of olive oil
- salt and pepper
- 1 large red onion, thinly sliced
- 550g of waxy potatoes, peeled and thinly sliced
- 300g of courgette, shaved into ribbons
- 450 g jar of roasted red peppers, drained and sliced
- 200g of feta, crumbled
- 150g of frozen peas
For the parsley-basil pesto
- 30g of flat leaf parsley
- 30g of basil
- zest of 1 lemon
- 1 garlic clove
- 4 tbsp of olive oil
- salt and pepper
For the pastry
- 3 320 g ready‑rolled all butter puff pastry sheets
- 2 tbsp of breadcrumbs
- flour, for dusting
For finishing
- 10 medium eggs, beaten
- 2 tbsp of sesame seeds
For the basil lemon dip
- 150g of Greek yoghurt
- 1 small bunch of basil, finely chopped
- 1 lemon, half zested, and 1 tbsp of juice
- 1 small garlic clove, grated
- salt and pepper
For the chilled courgette ribbon salad
- 2 courgettes, shaved into ribbons
- 1 lemon, zested and juiced
- 2 tbsp of olive oil
- 1 tsp honey
- salt
- small bunch of basil, leaves torn
Equipment
- 20 × 30 cm traybake tin
- Rolling pin
Method
Preheat the oven to 200°C/180°C fan/gas mark 6
Toss the sliced tomatoes in a tablespoon of olive oil, season well, and arrange in a single layer on a baking tray
- 450g of heritage tomatoes, mixed colours, sliced
- 1 tbsp of olive oil
- salt and pepper
Roast for 20 minutes, then set aside to cool
Gently sweat the red onion in a little oil over a low heat until soft and golden, around 10–15 minutes
- 1 large red onion, thinly sliced
Meanwhile, boil the sliced potatoes for 8 minutes until just tender, then drain and cool
- 550g of waxy potatoes, peeled and thinly sliced
Blitz all the pesto ingredients in a food processor until you have a loose, spoonable pesto. Set aside
- 30g of flat leaf parsley
- 30g of basil
- zest of 1 lemon
- 1 garlic clove
- 4 tbsp of olive oil
- salt and pepper
Reduce the oven to 180°C/160°C fan/gas mark 4
Line a 20 × 30 cm traybake tin with parchment, leaving some overhang to help lift the pie out later
Overlap two of the pastry sheets together by a few centimetres, and then roll them together, using a splash of water to help them stick if needed. Roll out the joined pastry sheets until they are the thickness of a £1 coin, and big enough to line the base and sides of the tin. Press into the tin
- 3 320 g ready‑rolled all butter puff pastry sheets
- flour, for dusting
Scatter breadcrumbs over the pastry base. Layer in the vegetables: begin with courgette, then peppers, roasted tomatoes, onions, crumbled feta, potatoes, and peas, drizzling pesto and seasoning between each layer
- 2 tbsp of breadcrumbs
- 300g of courgette, shaved into ribbons
- 450 g jar of roasted red peppers, drained and sliced
- 200g of feta, crumbled
- 150g of frozen peas
Set aside 2–3 tablespoons of egg for glazing, then pour the remaining egg mixture gently over the filling
- 10 medium eggs, beaten
Lay the ready‑rolled pastry sheet over the top, trim and seal the edges, then brush with the reserved egg
Sprinkle over sesame seeds and lightly score into 12 portions
- 2 tbsp of sesame seeds
Bake for 1 hour 20 minutes until deep golden and crisp. Allow to cool completely before slicing
Stir together all the dip ingredients and chill until ready to serve
- 150g of Greek yoghurt
- 1 small bunch of basil, finely chopped
- 1 lemon, half zested, and 1 tbsp of juice
- 1 small garlic clove, grated
- salt and pepper
Toss the courgette ribbons with lemon zest and juice, olive oil, honey, salt, and torn basil. Chill until serving
- 2 courgettes, shaved into ribbons
- 1 lemon, zested and juiced
- 2 tbsp of olive oil
- 1 tsp honey
- salt
- small bunch of basil, leaves torn
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