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    Summer Vegetable Open Pie

    Published: Jul 31, 2018 · Modified: Aug 6, 2018 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    summer vegetable open pie on board with stack of plates in background and text overlay

    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!summer vegetable open pie on a wooden board with knife and tea plates behind

    • Quick and easy pastry
    • Egg-free
    • Picnic
    • Party
    • Lunch
    • Meat-free

    Easy as Pie

    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 doesn't matter if the pastry cracks a bit you can just gently press it back together, so it's nice and quick. There are no liquids to run outor give your pastry a soggy bottom so that's another thing you don't need to worry about.

    slice of summer vegetable open pie on a plate in front of board containing the rest of the pie

    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.

    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 Baker but my mum 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 gibes 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,

    summer vegetable open pie on board with knife by the side

    Summer Vegetable Open Pie

    Print Recipe Pin Recipe Save Recipe Saved!
    Light crumbly pastry case filled with roasted summer vegetables. Great for picnics, parties, or lunch.
    Course Main
    Cuisine British
    Keyword meat-free, pastry
    Skill Level Easy
    Prep Time 20 mins
    Cook Time 1 hr 5 mins
    Chilling 30 mins
    Total Time 1 hr 55 mins
    Servings 6
    Calories 409
    Author Jacqueline Bellefontaine

    Ingredients

    • 200 g plain flour
    • 100 g butter 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 cut into chunks (zucchini)
    • 250 g aubergine cut into chunks (egg plant)
    • 100 g baby carrots
    • 2 tablespoon olive oil
    • ½ teaspoon dried oregano or mixed herbs
    • salt and freshly ground black pepper
    • 200 g cherry tomatoes
    • 150 g mozzarella cheese cut or broken into chunks
    • a little beaten egg or milk to glaze
    • 4 tablespoon crème fraîche
    metric - US cups

    Instructions

    • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
    • Place the flour and butter in a food processor and whizz until the mixture resembles fine breadcrumbs.
    • Add enough water to mix to a smooth dough. Cover and chill for 30 minutes.
    • Meanwhile place the onion, courgette, aubergine and carrots in a single layer on a baking sheet and drizzle with the oil. Scatter the 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. The easiest way to do this is to fold it over your rolling pin and use this to lift it.
    • Transfer to a baking sheet. Pile the roasted vegetables into the middle of the circle then add the tomatoes and 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 the crème fraiche over the vegetables. Bake for 35 minutes or until the pastry is crisp and golden

    Notes

    Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 

    Nutrition

    Calories: 409kcal | Carbohydrates: 34g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 304mg | Potassium: 409mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3190IU | Vitamin C: 17.7mg | Calcium: 168mg | Iron: 2.4mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

    Step by Step Summer Vegetable Open Pie

    roasted veg on a baking sheet
    Roast the vegetables for 20 minutes.
    vegetable piled in centre of pastry
    Pile roasted vegetables into the centre of the pastry.
    unformed summer vegetable open pie on a baking sheet
    Add the cherry tomatoes and cheese.

    cooked summer vegetable open pie brushed with glaze
    Fold up sides of the pastry to form a case.
    uncooked summer vegetable open pie on a baking sheet
    Spoon on creme fraiche.
    cooked summer vegetable open pie on a baking sheet
    Bake.

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    I'm linking this post to #CookBlogShare Hosted at Easy Peasy Foodie

    cookblogshare logo

    « Niçoise Salad
    Easy Chocolate Fudge »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Kat (The Baking Explorer)

      August 10, 2018 at 9:34 am

      5 stars
      Pastry, vegetables and cheese - I'm sold! This pie looks right up my street!

      Reply
      • Jacqueline A Bellefontaine

        August 10, 2018 at 3:01 pm

        Thanks Kat.

        Reply
    2. David

      August 07, 2018 at 6:15 pm

      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!

      Reply
      • Jacqueline A Bellefontaine

        August 08, 2018 at 11:38 am

        Thank you David I really hope you enjoy both.

        Reply
    3. Midge @ Peachicks' Bakery

      August 06, 2018 at 4:26 pm

      5 stars
      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!

      Reply
      • Jacqueline A Bellefontaine

        August 06, 2018 at 8:42 pm

        Thanks Midge

        Reply
    4. jenny walters

      August 04, 2018 at 6:28 pm

      5 stars
      What a wonderful recipe full of fabulous Summer flavours. I would definitely call it a galette!

      Reply
      • Jacqueline A Bellefontaine

        August 06, 2018 at 8:43 pm

        I guess galette makes it sound a bit more grand:)

        Reply
    5. Eb Gargano | Easy Peasy Foodie

      August 03, 2018 at 5:02 pm

      5 stars
      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

      Reply
      • Jacqueline A Bellefontaine

        August 06, 2018 at 8:44 pm

        Ph yes much easier than a standard tart and you and I both like easy !

        Reply
    6. Cat | Curly's Cooking

      August 01, 2018 at 12:33 pm

      5 stars
      This looks so delicious, love the roasted vegetables and cheese. It also looks nice and simple to make which is always an advantage!

      Reply
      • Jacqueline A Bellefontaine

        August 02, 2018 at 3:52 pm

        Thanks Cat. It really is delicious and easy to make

        Reply
      • Jacqueline A Bellefontaine

        August 06, 2018 at 8:45 pm

        Thanks Cat. Yes it is nice and simple which is why I like making these open style tarts so much

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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