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