• Pre-made puff pastry (buy the best you can get your hands on - your reputation is at stake here!)
• 50ml Zaytoun Olive oil
• 1 large red onion - cut into petals
• 200g mini tomatoes
• 200g small courgettes - sliced
• 1 clove of garlic (crushed)
• ½ tsp ginger powder or fresh ginger
• 300g mozzarella cheese*, shredded
• True Origin Ginger & Chilli Relish
• Khoisan Salt and a light grinding of Black Pepper

*If you have a mixed age family lunch, we'll tend towards the mozzarella only or a mix of mozzarella and gruyere, when it’s a slightly more discerning 'adults' crowd, it’s fun to slip in a few chunks of feta or gorgonzola.

Method:

1. Pre-heat the oven to 200°C. Liberally grease a 28-30cm pie dish with butter.
2. Lightly roll out the pastry on a cool, floured surface (work quickly). Drape the pastry over the pie-dish and, using a little ball of pastry, work the pastry into the corners, trim the pastry so there's quite a lot of over-hang and rest in the fridge for 30 minutes.
3. Warm half the oil in a pan and lightly fry the onions and courgettes for a few minutes until lightly browned and quite firm. Add a few grinds of Khoisan salt, then add the garlic and shake around for a few moments (do not let the garlic burn!). Set aside to cool slightly.
4. In another pan, add the rest of the oil and lightly fry the mini tomatoes; add the dry ginger and black pepper and a few grinds of Khoisan salt. Set aside to cool slightly.
5. Remove the pie crust from the fridge and trim the edge with a sharp knife. Prick the bottom of the pie shell in several places with a fork (you do not want big bubbles of pastry to make hills in your pie base!). Pop in a little sheet of baking paper and some baking marbles/beans or rice.
6. Turn the oven down to 180°C, and blind bake the pie-shell for 12-15 minutes - keep an eye on the edge - if it even starts to go golden, take it out. Turn the oven back up to 200°C.
7. Spread about 2 tsp of Ginger Relish on the base of the pie crust. Lightly mix the tomatoes and onion/courgette mix and pour into the pie shell. Top with the shredded cheese of your choice and bake until the top is golden.
8. Remove from the oven and allow to cool to eating temperature before serving with a green salad and possibly, a little roast chicken and extra Ginger & Chilli Relish on the side.