Yondu Umami’s Courgette, Ricotta and Tomato Pie

Yondu Umami’s Courgette, Ricotta and Tomato Pie

Korean created Yondu is a vegetable-based umami seasoning, a quick and easy way to give a boost of flavour and balance to dishes from pasta to soups, risottos to stews, broths, soups, stir-fries and any other everyday meal. You can even use it in a pie like this recipe using seasonal courgettes, cherry tomatoes and ricotta to create a warming yet refreshing savoury dish.

Umami is a distinct savoury flavour typical of broths, meat and fish, but Yondu Umami is made from fermented soybeans and the concentrated broth from eight vegetables. Yondu is available to purchase via its UK website and Amazon, retailing at £6.88 for 275ml.

See also: Damian King Lee’s Healthy Duck Noodle Soup

Courgette, ricotta and tomato pie

Total time: 45 min (15 minutes preparation + 30 minutes baking)
Serves 6


  • 1 courgette (approx. 250g), sliced
  • 150g cherry tomatoes
  • 250g ricotta cheese
  • 4 basil leaves, chopped
  • 2 Tbsp. Yondu Vegetable Umami
  • 2 shortcrust pastries approx. 23 cm (store bought or homemade, thawed) (see note)
  • 1 tsp olive oil

    See also: Royal Hot Cross Buns for Easter


  • Preheat the oven to 220 ºC.
  • In a large bowl combine the courgette, tomatoes, ricotta, basil and Yondu. Stir until all ingredients are well combined.
  • Press and mould one shortcrust pastry into the bottom and sides of a standard pie tin (approximately 20cm).
  • Spread the vegetable and cheese mixture evenly over the pastry.
  • Cover the second pastry over the filling and press to make sure the filling is even and compact. Trim the excess pastry off the edges and crimp along to seal both pastries together. Brush the surface with some olive oil and cut slits to allow steam to release while baking.
  • Bake for 30 minutes or until golden and crisp. Let rest for 10 minutes before serving.
  • Here’s a quick pastry recipe if you want to go the homemade route: In a bowl combine 250g all-purpose flour, 150ml vegetable oil, 1 tsp salt, 2 Tbsp sugar and mix until well-combined. Divide into 2 discs, then carefully roll each disc between wax paper until your pastry is the right size and thickness for your pastry tin.

See also: Nigella Lawson’s Rhubarb and Custard Trifle

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