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Mediterranean Vegetable Pie
Looking for something different to take to a potluck?
The bonus of this free form pie is that it's a delicious
vegetarian option for any gathering.
1-3/4 cups all-purpose flour 425 mL
1 tsp salt 5 mL
1 tsp baking powder 5 mL
1/3 cup extra-virgin olive oil 75 mL
1/3 cup milk 75 mL
2 eggs 2
Filling:
1/4 cup extra virgin olive oil 50 mL
2 zucchini 2
2 onions 2
1 eggplant 1
1 tsp salt 5 mL
1 head garlic 1
3 roasted red peppers, 3
peeled and sliced
1 cup shredded Fontina or 250 mL
mozzarella cheese
1/4 cup chopped fresh oregano 50 mL
(or 2 tsp/10 mL dried)
1/4 tsp pepper 2 mL
In large bowl, whisk together flour, salt and baking
powder. In separate bowl, whisk together oil, milk and
1 of the eggs; add to dry ingredients all at once. Using
fingers or in mixer using dough hook, blend until liquid
is absorbed and dough is smooth. Turn out onto lightly
floured surface; knead until smooth, about 2 minutes.
Transfer to bowl; cover and refrigerate for 30 minutes.
(Make ahead: wrap in plastic wrap and refrigerate for
up to 5 days.)
Filling: Brush 2 large rimmed baking sheets with 2
tsp (10 mL) of the oil. Cut zucchini, onions, and eggplant
crosswise into 1/2 inch (1 cm) thick slices; place in
single layer on prepared sheets. Brush with 2 tbsp (25
mL) of the salt. Without peeling, separate garlic into
cloves and place in small bowl; add remaining oil and
toss to coat. Add garlic to sheets, reserving oil in
bowl.
Roast in top and bottom thirds of 425ºF (120ºC) oven,
rotating and switching pans once, until vegetables are
tender and garlic is softened, about 40 minutes. Let
cool. (Make ahead: Refrigerate in airtight container
for up to 12 hours.) Squeeze garlic from skins into
reserved oil in bowl; mash with fork and set aside.
On lightly floured surface of pastry cloth, roll out
pastry to 18-inch (45 cm) circle; transfer to large
rimmed baking sheet. spread garlic in 9 inch (23 cm)
circle in centre of pastry. Top with one-third each
of the vegetable mixture and the red peppers; sprinkle
with one-third of the cheese, the oregano, pepper and
remaining salt. Repeat vegetable, red pepper and cheese
layers twice. Fold pastry border over filling to form
attractive irregular edge, leaving 2-inch (5 cm) opening
o top. Lightly beat remaining egg; brush over pastry
to seal folds.
Bake in bottom third of 375ºF (190ºC) oven until pastry
is golden and filling is steaming, about 30 minutes.
Let stand on sheet on rack for about 5 minutes before
cutting into wedges. Makes 6 servings. PER SERVING:
ABOUT 490 CALORIES, 13 G PROTEIN, 29 G FAT 45 G CARBOHYDRATE
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