roasted vegetables and goat cheese pieroasted vegetables and goat cheese pieroasted vegetables and goat cheese pieroasted vegetables and goat cheese pieroasted vegetables and goat cheese pieroasted vegetables and goat cheese pieroasted vegetables and goat cheese pieroasted vegetables and goat cheese pieroasted vegetables and goat cheese pie

"Summertime, and the living is easy" . . . so it’s also time for you to roast some vegetables ! Well, to be honest, life is easier if you have a mandoline to slice the vegetables thinly and evenly before roasting them ! Yeah, yeah , ha ha ! Obviously with this summer heat, I try to make things as simple as possible which is why I used a sheet/roll of store-bought puff pastry, but if you have the time and the courage, then be my guest and go ahead and make your own. It’s as easy as pie to make this roasted summer vegetables and goat cheese pie BUT if you want to make it really pretty, you’ll have to slice the vegetables lengthwise and try to make them all the same length before beautifully arranging the vegetable slices radially or in a star-pattern on this gorgeous and delicious summer pie ! I made it twice in 2 weeks so if I can cook stuff twice, then you can make 1 at least once for your family and friends !

Yummm ... :)

roasted vegetables and goat cheese pie

01.07.2015

1 pie for 4 people

ingredients

  • 1 sheet puff pastry (230-250 grams)

for the vegetables

  • 300 grams sliced eggplant
  • 300 grams sliced zucchini
  • 300 grams sliced green pepper
  • 300 grams sliced red pepper
  • 1/2 cup olive oil
  • 1 tbsp sea salt

for the cheese filling

  • 300-400 grams fresh goat cheese
  • 1-2 eggs 
  • 100 grams grated gruyère cheese (or mild cheddar or swiss cheese)
  • 2 crushed garlic cloves
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp dried oregano
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh oregano (optional)
  • 1 tbsp chopped fresh rosemary + 1 tsp extra for garnish
  • 1-2 tbsp extra olive oil to brush pie shell and drizzle on top

instructions

  • preheat your oven to 200°C
  • cut your vegetables to the same length, slice thinly lengthwise about 3mm thick (for the eggplants and zucchini) and toss with olive oil and salt
  • place baking (or parchment) paper on several baking sheets and lay out your vegetables on each and roast for 15 minutes (20-25 minutes for the peppers)
  • remove from oven and let cool
  • in a bowl, combine all cheese filling ingredients and mix with a wooden spoon
  • roll out your puff pastry and place in a baking paper lined oven pan that is smaller than your puff pastry circle (I used a 27-28 cm pan in order to fold over the edges easily)
  • brush the inside of the pastry circle with olive oil and with a fork, poke holes in the bottom
  • evenly spread your cheese filling on the bottom of the puff pastry
  • arrange your vegetables by half-overlapping them in a radial or star pattern
  • fold over the edges of the puff pastry onto the vegetables
  • brush or drizzle extra olive oil on top and sprinkle with some extra chopped fresh rosemary
  • bake in a 200°C oven for 30-35 minutes
  • when done, turn off your oven and place the pan directly on the bottom of the oven (not the grate) for 10-15 minutes to better bake and crisp the underside of the pie
  • serve warm with a green salad and crusty bread

recette suivante

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