Vegetable pie

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
55 min.	30 min.	1 hour 25 min.

Step by step recipe

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.
2	Prick all over the surface with a fork or a pique-vite, to prevent from bubbling when cooking.
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.
4	Preheat your oven to 240°C or 464°F. Put a layer of potatoes in the bottom of the pastry case.
5	Spead some mustard on this layer with a tablespoon.
6	Add a layer of tomatoes.
7	Add a layer of broad beans, salt and pepper.
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.
9	Dip a brush in water and wet the edges of puff pastry to make it stick.
10	Put the scond pastry circle on top.
11	And stick the two by well pressing on the edge, all around the mould.
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.
13	Glaze top of pie. If you don't cook it now, refrigerate until use.
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.

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