Vegetable Pie Recipe

Vegetable Pie Recipe

I discovered the joys of baking the pies not long back. They are so easy to make and turn out good every time. One can make them with or without eggs*. Here's a simple recipe for Vegetable pie or Tarte aux Légumes.

 

 

What will you need:

• 1 unbaked pastry shell about 24 cms in diameter
• 2 cups chopped seasonal Vegetables (carrots, leek, green beans, red bell pepper, cabbage etc.) 
• 2 medium sized Onions (chopped)
• 2 medium Tomatoes (chopped)
• Vegetable oil 2 tablespoons
• Salt according to taste)
• Provincial herbs (oregano, thyme, rosemary, basil etc.) to taste
• Fresh Cream 3 tablespoons
• Grated emmental cheese (gruyère)- optional

Directions to follow:

• Heat oil in a frying pan. on medium heat/ fire
• Add chopped onions. Shallow fry till golden brown.
• Add other chopped vegetables, stir and leave for about two minutes.
• Add chopped tomatoes. Leave for about 2 minutes.
• Add salt and provincial herbs.
• Add fresh cream to the vegetable mix. 
• Preheat the oven to 210°.
• Spread the unbaked pastry shell in a mould. Pick it with a fork in various places.
• Add the vegetable mixture. Sprinkle the emmental cheese. 
• Bake in the oven for 35-40 minutes.
• Serve hot.

This pie can be used as a starter or a main dish. Serves 6.

 

Trivia:

• This is the basic recipe for any pie. Depending on the ingredients available and one's culinary preferences, this recipe can be turned around in a number of ways.
• One can add 3 beaten eggs to the mixture before putting the vegetables in the pastry shell. The result is that the vegetables 'stick together' in the final version.
• Eggs can be replaced in the same recipe by the use of 2 soya yogurt or 2 tablespoons of corn starch mixed with 3 tablespoons of water or a combination of both.
• Tomato purée is a good binder too and can be specially good for veggies like green, red and yellow peppers, aubergines, asparagus, leeks etc.
• Allow the pie to cool a bit in the oven before taking it out even after the baking is over. This prevents the brutal change of temperature and the pie remains 'firm' and does not 'settle down'.
• The ready made pastry shells available in the market may contain traces of eggs or even alcohol in them. One can prepare the pastry shell base by mixing flour, warm water, salt and butter to a consistency that it can be rolled with a rolling pin. Proceed with the rest of the recipe as indicated.

 

 

 

French Equivalents:

English	French
pastry shell Onions Tomatoes Carrots Leek Cabbage   Green beans Red bell pepper   Salt   Provincial herbs   Fresh Cream	Pâte feuilleté Oignon Tomates Carottes Poireaux Chou blanc Haricots verts Poivron rouge du sel   herbes de provence   Crèms fraiche
Vegetable oil	huile végétale
heat wash Chop spread Pick	faire chauffer laver couper etaler Piquer