Vegetable pie


Vegetable pie
Three layers of vegetables, baked in puff pastry.
217K 32 4.2
Grade this recipe:

Last modified on: September 10th 2018

Keywords for this recipe:PieVegetableMustardPuff pastry
For 1 pie, you will need:

Change these quantities to make: 1 pie 2 pies 3 pies
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
51 min.30 min.1 hour 21 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Vegetable pie : Photo of step #1
Line your tin or mould with puff pastry, taking care to keep the edge in contact with the tin.

This is much easier if the pastry is very cold, just out of the fridge.

Stage 2 - 2 min.
Vegetable pie : Photo of step #2
Prick all over the surface with a fork or a pique-vite, to prevent from bubbling when cooking.

Stage 3 - 2 min.
Vegetable pie : Photo of step #3
Fold over the edges. If you aren't going to fill it now, put back in the fridge.

Peel 2 tomatoes and slice.

Peel and cook 2 potatoes, then slice.

Peel and cook 200 g broad beans as for the recipe broad bean and almond salad.

Stage 4 - 5 min.
Vegetable pie : Photo of step #4
Preheat your oven to 240°C or 464°F. Put a layer of potatoes in the bottom of the pastry case.

Stage 5 - 2 min.
Vegetable pie : Photo of step #5
Spead some mustard on this layer with a tablespoon.

Stage 6 - 3 min.
Vegetable pie : Photo of step #6
Add a layer of tomatoes.

Stage 7 - 3 min.
Vegetable pie : Photo of step #7
Add a layer of broad beans, salt and pepper.

Stage 8 - 5 min.
Vegetable pie : Photo of step #8
In the centre of the second puff pastry circle, make a 1 cm diameter hole. This forms the chimney to let out the steam during cooking.

Stage 9 - 3 min.
Vegetable pie : Photo of step #9
Dip a brush in water and wet the edges of puff pastry to make it stick.

Stage 10 - 3 min.
Vegetable pie : Photo of step #10
Put the scond pastry circle on top.

Stage 11 - 3 min.
Vegetable pie : Photo of step #11
And stick the two by well pressing on the edge, all around the mould.

Stage 12 - 5 min.
Vegetable pie : Photo of step #12
You can then trim off the excess pastry, or fold it back under the edge as in the photo.

Note : it's neater, and easier to remove from the tin, if you cut off the excess.

Stage 13 - 5 min.
Vegetable pie : Photo of step #13
Glaze top of pie. If you don't cook it now, refrigerate until use.

Stage 14 - 30 min.
Vegetable pie : Photo of step #14
It needs about 30 minutes cooking. Take care that the bottom of pie is well browned.

Best served warm.
Remarks
You can make this pie with other vegetables. If so try to keep the potatoes as the bottom layer because it's this layer which soaks up any juice from the other vegetables.

You can also add herbs and/or a dash of olive oil with herbs.

If you find that 100% vegetables tastes a bit bland, you can add 2 or 3 tablespoons of grilled bacon to the beans.
Keeping
1 or 2 days in the fridge, folded in a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
685 Kcal or 2,868 Kj42 gr249 gr146 gr
34 %16 %23 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
57 Kcal or 239 Kj3 gr21 gr12 gr
3 %1 %2 %2 %
Per pie
Energetic valueProteins CarbohydratesFats
685 Kcal or 2,868 Kj42 gr249 gr146 gr
34 %16 %23 %22 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 pie : 3.34 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Broad beansBroad beans: You can check-out other recipes which use it, like for example: Salade Niçoise, Summer Salmon Blanquette, Rabbit with mustard, Broad bean salad with Parmesan, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Small foie gras pasties, French croissants, Gâteau Breton (Brittany butter cake), Yvetot Douillons, Beef Wellington, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Quiche Bretonne, Mini palmiers, Shallot confit tart, Ham spirals, ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Thin tomato jelly and avocado tart, Pan con tomate, Mexican salad, Piedmont salad, Comtoise stuffed tomatoes, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
279K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
301K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
322K4.2 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
327K 24.6 51 min. April 8th 2020
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
282K 14 40 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page