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Vegetable pie with roasted vegetables in OliveOil

Ingredients:

Any seasonal vegetables which can be roasted can be used in this pie.

  • 2 sweet peppers (red & yellow)
  • 1 zucchini
  • 2 carrots
  • 1 parsnip
  • ½ small pumpkin
  • 1 aubergine
  • 3-4 red onions

 

  • 150 g Ricotta
  • 150 g Feta
  • 10 cherry tomatoes
  • 200 ml cream
  • 2 eggs
  • 10 pieces of puff pastry
  • Fresh or dried thyme
  • Ranieri OliveOil
  • Salt and Peper

 

Preparation:

  1. Chop the vegetables into 2 cm pieces. Marinate with the OliveOil and add salt & pepper to taste.
  2. Roast the vegetables approx. 30 minutes in the oven at 200 to 220 degrees.
  3. Grease a baking tin with OliveOil and cover it with puff pastry.
  4. Distribute the roasted vegetables over the baking tin. Put the cheese on top of the vegetables.
  5. Slice the tomatoes and put them on top of the pie.
  6. Whip the egg with the cream, thyme, and salt & pepper to taste.
  7. Pour the egg-cream mixture in the baking tin with the vegetables, the tomatoes will remain visible.
  8. Bake the vegetable pie approximately 35-45 minutes at 200 degrees until it is golden brown.