Vegetable Pie

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1 2/3 cup all purpose flour

1/3 cup cold butter, chilled and cubed

1/3 cup cream cheese

3 medium zucchini, thinly sliced lengthwise

1 onion, finely chopped

1 garlic clove, finely chopped

cup finely chopped parsley

3 tbsp. dried bread crumbs

1 butternut squash, peeled, seeded and thinly sliced

3 medium potatoes, peeled and thinly sliced

3 roasted red peppers, peeled and seeded

Salt, pepper

1 egg, lightly beaten

Preheat Oven To: 400

Serves:  6

Serve With:  Dry red or white wine, Spinach salad with strawberries

 

Place flour, butter and salt in food processor.  Pulse until mixture resembles breadcrumbs.

Add cream cheese and continue to pulse until mixture comes together and forms a ball.  Remove to floured counter and knead lightly.  Divide into 1/3 and 2/3 portions.  Flatten both portions into two disks.

Wrap in plastic wrap and refrigerate for at least 30 minutes.  Preheat oven to 400 F.  Sprinkle zucchini with salt on both sides and set aside.  Mix together onion, garlic and parsley.  Grease a 8 inch spring form pan.  Roll out the larger pastry disk to about 14 inches.  Line pan allowing about a inch overhang.  Sprinkle base with bread crumbs, then top with half the sliced squash, season and sprinkle a little parsley mixture.  Top with 1/2 the sliced potato, season and add parsley mixture.  Pat dry zucchini and peppers thoroughly.  Place on half zucchini, sprinkle with parsley mixture and season (add pepper) top with all the roasted peppers, season.  Repeat process beginning with zucchinis (pepper only) and ending with squash.  Mixture should mound up in center.  Press down on filling.  Roll out small pastry disk about 10 inches.  Brush edges of pie with beaten egg, top with pastry and crimp to seal, cutting off overhang.  Brush top of pie with egg and cut several steam holes in top.  Bake 60 – 70 minutes until golden and skewer pierces pie.  Cover with foil if getting too brown.  Remove from oven and let sit 5 minutes before unmoulding.  Can be eaten hot or cold.