Summer Vegetable Open Pie

open summer vegetable pie on wooden board with old knife.

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

Cook Time 1 5

Chilling 30

Total Time 1 55

Servings

Calories 409kcal

Author Jacqueline Bellefontaine

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

metric - US cups

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

Notes

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

Cook's Tips

A food processor speeds up pastry making. I find it easier to pulse the fat and flour together until fine bread crumbs then tip into a mixing bowl before adding the water by hand. If you don't have a food processor, simply rub the fat into the flour with your fingertips.

Store

The pie is best eaten the same day it is made but can be kept in the refrigerator for up to 3 days.

Nutrition