- Prep Time:50 mins
- Cook Time:30 mins
Everyone will be rushing to the dinner table to get a taste of this Mediterranean-style recipe. The added cannellini beans provide an extra texture amongst the crispy prosciutto, blistered tomatoes and chargrilled zucchini. Ahhh, our mouths are watering just thinking about it!
Original recipe by PROVIDORE SERIES | 21.3.16
+1 1 CAN (400g) EDGELL CANNELLINI BEANS
- 1½ cups plain flour
- Pinch salt
- 75g chilled butter, chopped
- 1 egg yolk
- ⅓ cup chilled water
- 1 zucchini, thinly sliced
- Oil spray
- ½ x 195g jar Providore Series Olives, Mixed Peppers and Sundried Tomato Pesto
- 8 cherry tomatoes, calyxes attached
- 3 slices prosciutto, cut in half lengthways
- 2 tablespoons finely shredded parmesan cheese
- Baby basil leaves, for garnish
Combine flour, salt and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and enough water to form a soft dough. Turn onto a lightly floured bench and knead until smooth. Form into a ball, wrap in cling wrap and chill for 30 minutes.
Meanwhile, spray zucchini with oil and cook in a heated non stick frypan or chargrill plate until softened. Allow to cool.
Roll out pastry to form a 35cm circle and place on a lightly floured baking tray. Spread pastry with Providore Series Pesto, leaving a 5cm border.
ARRANGE DRAINED EDGELL CANNELLINI BEANS.
Top with zucchini, cherry tomatoes and prosciutto.
Fold the 5cm pastry border over the filling to create a free form pie. Sprinkle with parmesan.
Bake in a preheated oven at 220°C for 10 minutes. Reduce temperature to 180°C for a further 10-15 minutes or until pastry is golden and cooked. Rest for 5 minutes before garnishing with basil leaves and serving.
Use your favourite Providore Series Pesto in this recipe.