Is it a quiche, a galette, a flan, a free-form tart, or an open pie? You know what, it doesn't matter what you call it. This summer vegetable open pie is simply delicious. It is also really easy to make!
Easy as Pie
- Quick and easy pastry
- Egg-free
- Picnic
- Party
- Lunch
- Meat-free
I do love pies and tarts but sometimes faffing about making pastry cases and lining pie plates seems a little too much effort - even though it really isn't. Nonetheless, this really simple summer vegetable open pie solves that problem.
All you need to do is roll the pastry out into a large circle, transfer to a baking sheet, and pile the filling in the centre. Tuck up the edges, and job done! It rustic looks are part of its charm so doesn't matter if the pastry cracks a bit you can just gently press it back together, it's nice and quick.
And there are no liquids to run out or give your pastry a soggy bottom so that's another thing you don't need to worry about.
And did I mention the vegetables are roasted so they taste super yummy? I love how roasting vegetables always brings out the sweetness and flavour.
Perfect Pastry : Butter vs Lard & Butter
I've used an all butter pastry as this is my favourite, it has a very light crumbly biscuit-like texture. However, I've started to use a mixture of half butter, half lard when making pastry again.
That was what my parents always used (my dad might have been the professional baker but it was my mum who made amazing pastry) and it was what we used when I was taught at college. It makes the pastry a little easier to handle and a little firmer but still with a lovely "short" texture that gives Shortcrust pastry its name.
Gradually lard fell out of favour and I have never been keen on using vegetable shortening as I feel it is too processed. For this reason, I found myself only using butter.
Now that we know lard is not the villian it was thought to be, I'm starting to use it again in some of my recipes. If I were making this for a picnic I would probably use lard in the pastry to make it a little less crumbly, it would just make it that little bit easier to transport in one piece
And if you are new to making pastry, you might want to give it a go to as it is easier to work with.
Step by Step Summer Vegetable Open Pie
Step 1
Roast the vegetables for 20 minutes.
Step 2
Pile roasted vegetables into the centre of the pastry.
Step 3
Add the cherry tomatoes and cheese.
Step 4
Fold up sides of the pastry to form a case and brush with egg.
Step 5
Spoon on creme fraiche.
Step 6
Bake until the pastry is crisp and golden.
Pine for later
Summer Vegetable Open Pie
Equipment
- food processor optional
- mixing bowl
- rolling pin
- baking sheet
- pastry brush
Ingredients
- 200 g plain flour (7oz)
- 100 g butter (3½oz) or a mixture of half butter half lard, cut into cubes
- 2-3 tablespoon cold water
- 1 small onion cut into wedges
- 250 g courgettes (9oz) cut into chunks (zucchini)
- 250 g aubergine (9oz) cut into chunks (egg plant)
- 125 g baby carrots (4oz)
- 2 tablespoon olive oil extra virgin
- ½ teaspoon dried oregano or mixed herbs
- salt and freshly ground black pepper
- 200 g cherry tomatoes (7oz)
- 150 g mozzarella cheese (5oz) cut or broken into chunks
- a little beaten egg or milk to glaze
- 4 tablespoon crème fraîche
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Place 200g flour and 100g butter in a food processor and whizz until the mixture resembles fine breadcrumbs Or rub the fat into the flour with your fingertips.
- Add enough water to mix to a smooth dough. Cover and chill for 30 minutes.
- Meanwhile place 1 small onion cut into wedges , 250g courgette and 250g aubergine, cut into chunks along with 125g baby carrots in a single layer on a baking sheet and drizzle with 2 tablspoons oil. Scatter t teaspoon dried herbs on top, season well and toss the vegetables to coat in the oil.
- Roast for 20 minutes until the vegetables are beginning to soften. Remove from the oven and allow to cool slightly.
- Roll out pastry to form a circle about 30cm/12in across. It does not have to be a perfect circle.
- Transfer to a baking sheet. The easiest way to do this is to fold it over your rolling pin and use this to lift it. Pile the roasted vegetables into the middle of the circle then add 200g cherry tomatoes and 150g cheese.
- Turn up the edges of the pastry around the filling to form a pastry case. If it tears, simply stick back together and brush the pastry with a little beaten egg or milk.
- Spoon 4 tablespoons crème fraiche over the vegetables. Bake for 35 minutes or until the pastry is crisp and golden
Kat (The Baking Explorer) says
Pastry, vegetables and cheese - I'm sold! This pie looks right up my street!
Jacqueline A Bellefontaine says
Thanks Kat.
David says
This sounds just perfect for all the beautiful veggies from the market. While the accompanying fudge recipe might have caught my attention first, this is the recipe I will be making this weekend after coming home from the market!
Jacqueline A Bellefontaine says
Thank you David I really hope you enjoy both.
Midge @ Peachicks' Bakery says
YUM! we love a veggie open pie in this house! a great summer alternative to pizza or a full enclosed pie! And so pretty too!
Jacqueline A Bellefontaine says
Thanks Midge
jenny walters says
What a wonderful recipe full of fabulous Summer flavours. I would definitely call it a galette!
Jacqueline A Bellefontaine says
I guess galette makes it sound a bit more grand:)
Eb Gargano | Easy Peasy Foodie says
It's a free form tart in my book and I love them - definitely easier and less faff than a standard tart (pastry and I have issues) and I love the rustic look. Really like your fillings here - such lovely flavours. Thanks for linking up to #CookBlogShare. Eb x
Jacqueline A Bellefontaine says
Ph yes much easier than a standard tart and you and I both like easy !
Cat | Curly's Cooking says
This looks so delicious, love the roasted vegetables and cheese. It also looks nice and simple to make which is always an advantage!
Jacqueline A Bellefontaine says
Thanks Cat. It really is delicious and easy to make
Jacqueline A Bellefontaine says
Thanks Cat. Yes it is nice and simple which is why I like making these open style tarts so much