They’re an easy thickener that also add body. Think of them like a quick roux shortcut without needing flour and butter. | A classic pie would use a roux-based sauce (butter, flour, stock, milk). This version skips that for speed but still gives you a thick, satisfying filling. | No tapenade? Use: Sun-dried tomato paste | Pesto | Harissa | Even just olives + garlic. | A splash of white wine after the onions cook will level this up instantly. | Carrots, courgette, spinach, frozen peas all work. This is a “clear the fridge” dish. | Add a couple of spoonfuls of crème fraîche or cream at the end for a richer finish. | Keeps well in the fridge for 2-3 days, reheat in the oven to crisp the top back up | Or break it up and use as a filling for wraps or toasties | You can also portion and freeze before baking, then cook straight from frozen.