Rustic courgette, pea & Josephine pie

INGREDIENTS
- 1 shortcrust pastry
- ½ Josephine cut into slices
- 1 large courgette
- 100 g cooked peas
- 40 g vegetable cream
- 40 g plain soya yoghurt
- 2 tbsp diet yeast
- 1 tbsp lemon juice
- 1 tbsp. tablespoon mustard
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- 1 teaspoon curry powder
- 1 teaspoon lemon peel
- 2 sprigs thyme
- 1 clove of garlic
- 1 drizzle of olive oil
- Fresh dill
- Salt, pepper

RECIPE

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a bowl, mix the cream, yoghurt, crushed garlic clove, olive oil, mustard, lemon juice, yeast, curry powder, lemon peel, thyme and a pinch of salt and pepper.
3. Wash and cut the courgette into ribbons using a peeler.
4. Unroll the shortcrust pastry on the baking sheet. Spread the cream on the pastry, leaving about 3 cm free on the edges.
5. Arrange the peas and courgette ribbons on top. Drizzle with olive oil.
6. Fold the edges of the pastry towards the centre, covering the filling lightly. Brush the edges of the dough with oil and sprinkle with sesame seeds.
7. Bake for 20-25 minutes, until the edges of the pastry are golden brown.
8. Remove from oven, add slices of Josephine. Let cool for a few moments before garnishing with fresh dill and serving.

- A recipe by Alice Pagès @alicepages -