Vegetable pie
Three layers of vegetables, baked in puff pastry.
244 K 4.2/5 (33 reviews)
1 hour 25 min.
Easy
1 pie
8 IngredientsLast modified on: September 10th 2018
For 1 pie, you will need:
- 1
2 puffs or flaky pastry (pâte feuilletée) - 2
2 tomatoes - 3
2 potatoes - 4
200 g broad beans - 5
20 g beaten egg - 6
Mustard - 7
salt - 8
pepper - Total weight: 1,200 grams
Change measures:
Times for this recipe
Preparation: 55 min.
Cooking: 30 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
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.
This is much easier if the pastry is very cold, just out of the fridge.
Stage 2 - 2 min.
Prick all over the surface with a fork or a pique-vite, to prevent from bubbling when cooking.
Stage 3 - 2 min.
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.
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.
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.
Spead some mustard on this layer with a tablespoon.
Stage 6 - 3 min.
Add a layer of tomatoes.
Stage 7 - 3 min.
Add a layer of broad beans, salt and pepper.
Stage 8 - 5 min.
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.
Dip a brush in water and wet the edges of puff pastry to make it stick.
Stage 10 - 3 min.
Put the scond pastry circle on top.
Stage 11 - 3 min.
And stick the two by well pressing on the edge, all around the mould.
Stage 12 - 5 min.
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.
Note : it's neater, and easier to remove from the tin, if you cut off the excess.
Stage 13 - 5 min.
Glaze top of pie. If you don't cook it now, refrigerate until use.
Stage 14 - 30 min.
It needs about 30 minutes cooking. Take care that the bottom of pie is well browned.
Best served warm.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 250 RDI=100 % | 1,800 RDI=170 % | 1,570 RDI=240 % | 2,490 RDI=120 % | 10,420 RDI: 120 % |
| Per 100 g | 20 RDI=8 % | 150 RDI=10 % | 130 RDI=20 % | 210 RDI=10 % | 870 RDI: 10 % |
How much will it cost?
- For 1 pie : 3.35 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Broad beans
Like these other recipes: Small green vegetables in Mornay sauce, Broad bean salad with Parmesan, Baby broad beans and peas with rice and mascarpone , Salade Niçoise, Rabbit with mustard, ... See them all 8
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Pains briochés aux raisins, Beef Wellington, Baker's apple soles, Morteau sausage rolled brioche, ... See them all 79
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Koulibiak in pie dish, Caramelised apple pie, Vol-au-vent cases, Verbena flan, ... See them all 72
Tomato
Like these other recipes: Vegetable tian, Mixed salad stack, Warm broccoli and Tuna Salad, Tomato tatin, Shiro-goma salad, ... See them all 75
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025298 K 24.5 3 hours 8 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018426 K 15 30 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...August 3rd 2013863 K 44.7 55 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.May 10th 2023251 K 24.6 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.