Cheese and Vegetable Free-form Pie
Ingredients
- 300g butternut squash, cut into 2.5cm cubes
- 1 red pepper, deseeded and cut into chunks
- 1 yellow pepper, deseeded and cut into rough chunks
- 1 courgette, thickly sliced
- 1 red or ordinary onion, sliced into wedges
- 2 tbsp olive oil
- 2 sprigs rosemary
- 225g plain flour
- pinch of salt
- 50g butter, chilled and cut into pieces
- 50g white vegetable fat, chilled and cut into pieces
- 150g Pilgrims Choice Mature Cheddar cheese, grated
- 2 free-range eggs, beaten
- 50g vegetarian soft cheese
- 2 tbsp milk
- 1 tsp dried oregano or Mediterranean herbs
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Tip all the vegetables into a roasting pan, top with the olive oil and rosemary and roast for 30 mins, turning after 15. Leave to cool.
- 2
Meanwhile, make the pastry. Put the flour and salt into a bowl. Rub in the butter and vegetable fat until the mixture looks like fine breadcrumbs. Stir in 50g of the grated Cheddar, then add 2 tbsp of beaten egg and just enough chilled water to make a soft dough. Knead for a few seconds, then chill for 10 minutes.
- 3
Roll out the pastry on a lightly floured surface into a circle measuring roughly 35cm (14’’) in diameter. Transfer the pastry to a baking sheet – it will overlap the sheet at this stage. Brush the surface of the pastry with beaten egg.
- 4
Pile the cooled vegetables onto the pastry leaving a border of about 5cm around the edge. Sprinkle with the rest of the cheese. Fold the pastry over the vegetables, overlapping and sealing it to make a free-form tart. Brush the pastry with beaten egg.
- 5
Beat the remaining egg with the soft cheese, milk, dried herbs and seasoning and pour into the tart. Transfer to the oven and bake for 25 mins. Serve warm or cold.
Cheese and Vegetable Free-form Pie was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 300g butternut squash, cut into 2.5cm cubes
- 1 red pepper, deseeded and cut into chunks
- 1 yellow pepper, deseeded and cut into rough chunks
- 1 courgette, thickly sliced
- 1 red or ordinary onion, sliced into wedges
- 2 tbsp olive oil
- 2 sprigs rosemary
- 225g plain flour
- pinch of salt
- 50g butter, chilled and cut into pieces
- 50g white vegetable fat, chilled and cut into pieces
- 150g Pilgrims Choice Mature Cheddar cheese, grated
- 2 free-range eggs, beaten
- 50g vegetarian soft cheese
- 2 tbsp milk
- 1 tsp dried oregano or Mediterranean herbs
- 1
Preheat the oven to 200C/400F/Gas 6. Tip all the vegetables into a roasting pan, top with the olive oil and rosemary and roast for 30 mins, turning after 15. Leave to cool.
- 2
Meanwhile, make the pastry. Put the flour and salt into a bowl. Rub in the butter and vegetable fat until the mixture looks like fine breadcrumbs. Stir in 50g of the grated Cheddar, then add 2 tbsp of beaten egg and just enough chilled water to make a soft dough. Knead for a few seconds, then chill for 10 minutes.
- 3
Roll out the pastry on a lightly floured surface into a circle measuring roughly 35cm (14’’) in diameter. Transfer the pastry to a baking sheet – it will overlap the sheet at this stage. Brush the surface of the pastry with beaten egg.
- 4
Pile the cooled vegetables onto the pastry leaving a border of about 5cm around the edge. Sprinkle with the rest of the cheese. Fold the pastry over the vegetables, overlapping and sealing it to make a free-form tart. Brush the pastry with beaten egg.
- 5
Beat the remaining egg with the soft cheese, milk, dried herbs and seasoning and pour into the tart. Transfer to the oven and bake for 25 mins. Serve warm or cold.
Cheese and Vegetable Free-form Pie was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
