Savory eggplant pastry
- Very easy
- 60 min
- Kcal 268
Vegetable pie is the ideal dish to make for a picnic or lunch with friends.
The version we present you with here is simple and quick to make, but delicious too, because it is made with a puff pastry base, a bechamel enriched with egg and cheese, and crisp vegetables cut into ribbons and glazed with extra virgin olive oil.
The concentric circle decoration makes the vegetable pie an original and highly presentable recipe!
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To prepare the vegetable pie, start with the bechamel: heat the milk with a pinch of nutmeg in a saucepan 1 and bring to the boil. In the meantime, prepare the butter and flour roux in another saucepan: melt the butter and add the sieved flour and salt 2. Stir for the roux to thicken 3
and add the milk to the roux 4, stirring all the while until the bechamel thickens correctly 5. When ready, leave it to cook at room temperature; in the meantime, beat the eggs and add the parmesan cheese 6.
Add this mixture to the bechamel and amalgamate thoroughly 7. Now prepare the base for the vegetable pie: roll the puff pastry out using a rolling pin according to the shape of the baking tray you'll use; place it inside a previously buttered 9 inch baking tray that is 2 inches tall 8 and if necessary, cut away any excess pastry around the edge 9.
Now prepare the vegetables: wash the zucchini and peel the carrots, then use a mandolin to thinly slice them lengthwise, creating ribbon strips (10-11). Pour the bechamel and egg mixture onto the pie base 12
and start decorating the pie with the vegetable ribbons: carefully arrange them vertically, to create a concentric decoration covering the entire surface (13-14). Now dab some oil onto the pie 15 and add a little salt. Bake in the oven for around 50/60 minutes at 355°F (180°C), and your vegetable pie is ready!
You can prepare this pie the day before and store it in the refrigerator, covered with plastic wrap; serve it cold or warm the next day, simply heat it gently in the oven.