Method
Make it happen
- 01
Rub butter into flour and salt. Add cold water gradually to form a dough, divide into two portions (two-thirds for base) and chill for 25 minutes.
- 02
Roll the larger portion to 3 mm and line a 23 cm deep pie dish, leaving pastry overhanging; roll the remaining dough into a lid.
- 03
Roast courgettes, peppers and onion with olive oil at 190°C fan for 25 minutes to remove moisture.
- 04
Toss warm vegetables with tomato purée, flour and oregano, cool, then mix through drained mozzarella just before filling the pastry.
- 05
Heat the oven to 190°C fan. Spoon the cooled filling into the lined dish; cover with the pastry lid, crimp the edges and cut two steam vents.
- 06
Bake for 40 minutes on a preheated tray until the base and lid are crisp and golden. Rest 10 minutes before cutting.