Vegetable “Pie”

These are vegetables and mushrooms baked under puff pastry.

Cook: 25 minutes

Servings: 4

Ingredients

Directions

Turn on the oven to preheat to 210 degrees. Set the wire rack to the middle position.
Heat olive oil in a large skillet over high heat. Add the leeks and carrots, cook, stirring occasionally, for about 2 minutes. Put the mushrooms in the pan and cook for a couple of minutes.
Then add green peas and tarragon to the pan, add broth, salt, and pepper to taste. Transfer the contents of the pan to a 1.5-liter ovenproof dish.
Cover the dish with vegetables with a sheet of puff pastry, press the dough against the vegetables, and to the edges of the dish. Lightly grease the pressed middle with water and sprinkle with cheese.
Place the dish on a baking sheet and place in a preheated oven, bake the cake for about 15 minutes, until golden brown.
Serve the closed pie hot with boiled potatoes (optional).

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