Layered Vegetable Pie Recipes

LAYERED VEGETABLE PIE

Steps:

• Peel and slice pumpkin into even sized pieces, then cook until just tender.
• Roast and peel the peppers, cut into large pieces.
• Mix the ricotta with parmesan, salt, pepper and garlic.
• Sprinkle a touch of nutmeg over the spinach (if using).
• Grease a deep baking dish or pie plate and line it with a circle of the shortcrust, making sure there's an overhang to seal the top.
• Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
• Brush the pastry edge with egg, then use the puff pastry to make a lid.
• Pinch the two pastries together to seal& brush the top with beaten egg.
• Make a small hole in the top to let steam escape.
• Bake at 200C (400F) for 20 minutes or until golden.

VEGETABLE PIE

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
• Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
• Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
• Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
• Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
• Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
• To serve, cut into slices and serve warm.