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Vegetable pie
Three layers of vegetables, baked in puff pastry.
253 K 4.2/5 (33 reviews)
1 hour 25 min.
Easy
3.35 €
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
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
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Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Paté en croute (terrine in a pie crust), Galette berrichone, Nantes Tourton, Milk rolls, ... See them all 80
Potatoes
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Puff or flaky pastry (pâte feuilletée)
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