2 courgettes

1 tbsp olive oil 

1 shallot, finely chopped

Bunch spring onions, sliced

1 clove garlic, crushed

125ml Alpro Soya Cuisine

80g parmesan cheese, grated

4 fresh basil leaves, chopped

320g puff pastry

Egg glaze: 1 egg yolk whisked with a little water

4 ramekins


1. Pre-heat the oven to 180oC / fan 160oC 
2. Cut the courgettes lengthwise and remove the seeds. Then cut widthways into 5mm slices.
3. Sauté the shallot in the oil  until translucent. Add the chopped spring onions, sliced courgettes, crushed garlic clove and the Alpro Soya Cuisine and cook until the courgettes and onions are soft. Finally, when it is almost ready, add the parmesan cheese and basil and season with a pinch of salt and pepper.
4. Divide the mixture between four ramekins.
5. Roll out your pastry and use to cover the four ramekins. Brush the pastry with the egg glaze.
6. Bake in the oven for about 20 minutes until the pastry is golden brown.


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