Vegetable Sauté Pie
by Editorial Staff
This unusual vegetable pie is made from puff pastry and vegetable sauté. Can be served hot or cold.
Cook: 1 h, 25 mins
Servings: 4
Ingredients
- Eggplant – 400 g
- Zucchini – 400 g
- Red bell pepper (cut into strips) – 1 pc.
- Yellow bell pepper (cut into strips) – 1 pc.
- Red onion (thinly sliced) – 150 g
- Garlic (minced) – 1 clove
- Fresh rosemary or thyme (chopped) – 2 teaspoon
- Olive oil – 3 tbsp
- Salt and black pepper
- Puff pastry – 4 sheets (125 g)
- Mozzarella (chopped) – 75 g
Directions
- Preheat the oven to 200 degrees. Cut the eggplant and zucchini into 1 cm slices.
- Put all vegetables on a baking sheet in one layer, sprinkle with garlic on top and 1 teaspoon. rosemary, drizzle with oil. Add salt and pepper to taste. Bake vegetables for 40-60 minutes until tender.
- Meanwhile, in a heat-resistant, mold (23-20 cm) with high sides, put 4 layers of dough (forming the sides), greasing each with oil. Put the base in the oven for 5-8 minutes until golden brown.
- Reduce heat in the oven to 160 degrees. Pour the baked vegetables into a dish with a base, sprinkle with cheese and the remaining rosemary on top. Place the pie in the oven for 10 minutes to melt the cheese.
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