Rustic Mediterranean Vegetables Pie

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A delicious homemade rustic mediterranean vegetables pie that’s full of roasted vegetables roasted in the oven until golden brown.

One of the most exciting recipes for winter is this vegetable tart I make whenever I want to have that home sweet home feeling. Just remembering the aromas of this pie coming out of the oven gives me goosebumps!

In the provençal mediterranean, tarts are such a hit and I love them so much! Mixing vegetables of the season like eggplant, tomatoes, potatoes, leeks and seasonings like thyme and rosemary can never go wrong.

You will get sweet and savory flavours at the same time. The juicy roasted tomatoes and bell peppers bring a nice complex acidic accent to the pie, completing with a delicious roasted garlic aroma. 

Cooking Time

• Cooking: 1 hour 30 minutes
• Preparation: 15 minutes
• Total time: 1h45 minutes

Servings

• 8 servings

Equipment

• 9 inches loose bottomed tin

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Ingredients list

For the tart

• 1/4 cup 3 tablespoons cold butter
• 1 + 1/4 cup flour
• 1 egg
• 1 teaspoon salt

For the filling

• 1 large potato
• 1 small eggplant
• 3/4 cup cherry or sweet grape tomatoes
• 1 leek without the leaves
• 4 garlic cloves
• 1 yellow bell pepper
• 1 onion
• salt and pepper to taste
• 8 tablespoons olive oil

To assemble the tart

• Thyme and rosemary to taste
• 1 egg yolk
• 1 tablespoon water

How to make Rustic Mediterranean Vegetables Pie

1. If using a store-bought pie crust, skip to step 3. Start by making the dough. Cut the butter into cubes quickly to avoid melting. Transfer to a large bowl and add the flour. Press the butter in the flour with your fingertips until the mixture resembles coarse meal. You should have some larger pieces of butter when you’re done.
2. Add the egg and work the dough. It should come together easily and should not feel overly sticky. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 5 days.

   

   

3. Preheat the oven at 430ºF / 220 ºC.
4. Slice the eggplant in ½ inch thick. If vegetable is very large, cut them in half. Transfer to a bowl with water and 1 tablespoon of salt. Set aside.
5. Prepare the other veggies: slice the zucchini in ½ inch thick, halve the cherry tomatoes, slice finely the leeks, cut the bell pepper into cubes, removing the seeds and white parts, cut the onions into quarters, peel the garlic cloves.
6. Remove the eggplant from water and place into a baking tray. Add 3 tablespoons of olive oil and roast for 15 minutes.
7. Add the other ingredients to the baking tray, season with salt and pepper, and mix gently.
8. Roast all of the vegetables for a further 30 minutes and remove from the oven.

   

   

   

   

   

   

9. Turn the oven to 356ºF / 180ºC.
10. Remove the dough from the fridge. Open it on a clean countertop with flour to ¼ inch thick.
11. Place the dough into a 8 or 9 inches springform tin or line parchment paper on a normal baking tray of the same size. The dough needs to be larger than the tray to fold the edges over the filling later.
12. Add the roasted veggies in the dough and add the thyme and rosemary. Mix gently.
13. Mix the egg yolk and water in a medium bowl, brush the dough with the mixture and take the tart to the oven to bake for around 45 minutes until golden. Serve hot or at ambient temperature.

Storage

Keep the pie in the fridge, covered, for up to 4 days, can be eaten cold, at ambient temperature, or heated.

Suitable for home freezing for up to 3 months.

Looking for more pie recipes?

Try our delicious Torta Salata.

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Rustic Mediterranean Vegetables Pie

A delicious homemade rustic mediterranean vegetables pie that’s full of roasted vegetables roasted in the oven until golden brown.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dessert, Main Course, pie, Side Dish

Cuisine French, Italian

Servings 8 people

Equipment

• 1 9 inch loose bottom pie tin

Ingredients

  

For the tart

• 1/4 cup + 3 tablespoons butter cold
• 1 1/4 cup flour plain
• 1 egg
• 1 teaspoon salt

For the filling

• 1 large potato
• 1 medium eggplant
• 3/4 cup cherry tomatoes
• 1 leek stalk without the leaves
• 1 bell pepper yellow or red
• 1 onion white
• 4 garlic cloves
• salt and pepper to taste
• 8 tablespoons olive oil extra virgin

To assemble

• Thyme and rosemary to taste
• 1 egg yolk
• 1 tablespoon water

Instructions

 

• If using a store-bought pie crust, skip to step 3. Start by making the dough. Cut the butter into cubes quickly to avoid melting. Transfer to a large bowl and add the flour. With your fingertips press the butter in the flour until the mixture resembles coarse meal. You should have some larger pieces of butter when you’re done.
• Add the egg and work the dough. It should come together easily and should not feel overly sticky. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 5 days.
• Preheat the oven at 430ºF / 220 ºC.
• Slice the eggplant in ½ inch thick. If vegetable is very large, cut them in half. Transfer to a bowl with water and 1 tablespoon of salt. Set aside.
• Prepare the other veggies: slice the zucchini in ½ inch thick, halve the cherry tomatoes, slice finely the leeks, cut the bell pepper into cubes, removing the seeds and white parts, cut the onions into quarters, peel the garlic cloves.
• Remove the eggplant from water and place into a baking tray. Add 3 tablespoons of olive oil and roast for 15 minutes.
• Add the other ingredients to the baking tray, season with salt and pepper, and mix gently. Roast for a further 30 minutes. Remove from the oven.
• Turn the oven to 356ºF / 180ºC.
• Remove the dough from the fridge. Open it on a clean countertop with flour to ¼ inch thick.
• Place the dough into a 8 or 9 inches springform tin or line parchment paper on a normal baking tray of the same size. The dough needs to be larger than the tray to fold the edges over the filling later.
• Add the roasted veggies in the dough and add the thyme and rosemary. Mix gently.
• In a bowl, mix the egg yolk and water, brush the dough with the mixture and take the tart to the oven to bake for around 45 minutes until golden. Serve hot or at ambient temperature.

Notes

Keep the pie in the fridge, covered, for up to 4 days, can be eaten cold, at ambient temperature, or heated.

Suitable for home freezing for up to 3 months.

Keyword homemade, mediterranean, pie, pie crust, roasted, shortcrust, tart, vegetables, vegetarian, veggies