Aubergine and Onion Vegetable Pie
Photo: Deadbilly68, Public domain
This aubergine and onion pie sits a layer of sliced vegetables in a homemade butter crust and sets them with a light cream and egg yolk custard. The crust is pre-baked under foil, so the base stays crisp beneath the filling. Cooking the onions, aubergine and mushrooms first while keeping the tomatoes raw gives you different textures in each bite. The vegetables are flexible, so it suits whatever is in the kitchen.
Instructions
Put the flour in a large bowl, add the pinch of salt and the butter, which should have sat out for about half an hour to soften. Rub the butter into the flour with your fingers until the mixture looks fairly even.
Add the egg, then work in lukewarm water a little at a time with your hands. The pastry is ready when it is soft, smooth and shiny, medium yellow in color, and not sticky.
Cut the aubergines, onions, mushrooms and tomatoes into thin slices. Brown the onions and aubergines in oil or butter, or steam them, then do the same with the mushrooms. Leave the tomatoes raw.
Roll the dough out to about ⅛ to ¼ inch thick. Butter a pie pan, fit the dough into it, and prick the base all over with a fork. Line the dough with a curved piece of aluminum foil.
Pre-bake the crust for about 10 minutes in a medium oven, then take it out. Arrange the cooked vegetables and the raw tomato slices in the crust in any pattern you like.
Mix the egg yolk with a little milk and a bit of fresh cream in a bowl, and pour it over the vegetables. Cover the top with grated cheese.
Bake for 15 to 20 minutes in a medium oven, until the filling is set and the cheese has melted.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
