Mediterranean Vegetable Pie

(3 votes)

1-3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup olive oil
1/3 cup milk
2 eggs
Filling
1/4 cup olive oil
2 zucchini
2 onions
1 eggplant
1 teaspoon salt
1 head garlic
3 roasted red peppers, peeled and sliced
1 cup shredded fontina or mozzarella cheese
1/4 cup chopped fresh oregano (or 2 teaspoon dried)
1/2 teaspoon pepper

In large bowl, stir together flour, salt and baking powder. In separate bowl, whisk together oil, milk and 1 of the eggs; add to dry ingredients all at once. Using fingers or in mixer using dough hook, blend until liquid is absorbed and dough is smooth. Turn out onto lightly floured surface; knead for about 2 minutes or until velvety smooth. Transfer to bowl; cover and refrigerate for 30 minutes. (Pastry can be wrapped in plastic wrap and refrigerated for up to 5 day.)

Filling: Meanwhile, brush two large baking sheets with 2 teaspoon of the oil. Cut zucchini, onions and eggplant crosswise into 1/2-inch thick slices; place in single layer on prepared sheets. Brush with 2 tablespoons of the oil; sprinkle with 1/2 teaspoon of the salt. Without peeling, separate garlic into cloves and place in small bowl; add remaining oil and toss to coat. Add garlic to sheets, reserving oil in bowl.

Roast in 425 F oven, rotating pans once, for about 40 minutes or until vegetables are tender and garlic is softened. Let cool. (Vegetables can be prepared to this point and refrigerated in airtight container for up to 12 hours.) Squeeze garlic from skins into reserved oil in bowl; mash with fork and set aside.

On lightly floured surface or pastry cloth roll out pastry in 18-inch circle; transfer to large baking sheet. Spread garlic in 9-inch circle in center of pastry. Top with one-third of vegetable mixture, then one-third of red peppers; sprinkle with one-third of cheese, oregano, pepper and remaining salt. Repeat layers twice. Fold pastry border over filling to form attractive irregular edge, leaving 2-inch opening on top. Lightly beat remaining egg; brush over pastry to seal folds. Bake in lower third of 375 F oven for about 30 minutes or until pastry is golden and filling is steaming. Let stand on sheet on rack for 5 minutes before cutting into wedges.

Makes 6 servings.



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