Curly wurly yummy pie!
- One package ready-made puff pastry
- 3 courgette
- 3 carrots
- 130g fresh pesto
- 250g ricotta
- Salt, pepper
1Roll out your dough into a pie dish.
2Slice the courgette and carrots lengthwise into long thin strips, with a potato peeler or a mandolin.
3Mix pesto and ricotta, half of each, with a little salt and pepper.
4Spread some ricotta-pesto mix on the strips of carrot and courgette.
5Roll the strips somewhat tightly together, so they looks like a rosebud. (Yes, albeit a pesto-smeared, green one.) This is finicky, but the rolls held together well.
6Alternate carrot and courgette, rolling until you have a good sized roll.
7Lift it carefully over onto pastry, and add last strips to fill the dish.
8Tuck the pastry edges over.
9If you have extra pesto-ricotta, feel free to spoon it into the crevices.
10Bake at 200C until it looks done! Time and temperature depends on your pastry and oven.
Make this a (less pretty) speedy supper by roughly chopping the veg and mixing with the ricotta &pesto rather than slicing and layering.
By Lis Dukes