Recipe: learn a quick vegetable pie in the oven – 03/25/2023 – Food
Vegetarian recipe, this pie or vegetable casserole made with puff pastry is capable of impressing at a lunch with friends on the weekend and is also a practical option that can become a meal at weekday dinners.
Once you get the hang of executing the sequence—sautéing the vegetables, covering them with batter, and roasting the mixture—it tends to go even faster. You can also test the variation of some vegetables, but remember to choose one that doesn’t release too much water, which can compromise the recipe.
Preparation time 45 minutes
Performance 4 to 6 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 leek, thinly sliced ​​to 0.5 cm
- 2 minced garlic cloves
- 1 fennel bulb, core removed, cut into 0.5 cm thin slices (400 grams)
- 2 regular potatoes, peeled and cut into 0.5 cm slices (400 grams)
- 16 to 20 asparagus stalks, peeled and cut into 0.5 cm slices (350 grams)
- 1.5 teaspoon salt
- Black pepper to taste
- 2 tablespoons all-purpose flour, plus more for rolling
- 1 cup vegetable stock (broth)
- 240 ml sour cream or sour cream (to make it, mix a can of cream with a tablespoon of lemon and use immediately)
- 1 bunch chives, finely sliced ​​(half a cup)
- 1 tablespoon Dijon mustard
- 1 cup (tea) grated gruyère cheese (about 85 grams)
- 1 sheet (400 grams) of ready-made puff pastry, completely defrosted
- 1 egg beaten with 1 tbsp of water
Preparation
- Place the oven rack in the middle position and heat the oven to 230°C. Line a baking sheet with aluminum foil and set aside
- Heat a 9- to 10-inch oven-safe skillet or pot (no handles or elements made of plastic, Teflon, or material that melts) to 9 to 10 inches over medium heat over the burner. Add the oil, leeks, garlic and fennel and saute for two to three minutes until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Sprinkle in the wheat flour and stir quickly to coat well. Add the vegetable broth, sour cream, chives, Dijon mustard and cheese. Mix until everything is homogeneous. Take it off the fire.
- On a lightly floured surface with a floured rolling pin, roll out the dough until it is 2 to 5 cm larger than the surface of the skillet or pan. Carefully place the dough on top of the skillet and trim any excess, if any, then fold the dough into the pan, creating a border. Brush the dough with the egg mixed with water and make a few thin, shallow cuts in the top so that air can escape while baking.
- Place the pan on a baking sheet and transfer to the medium oven rack. Bake for 20 to 25 minutes, until the pastry is golden brown and bubbling around the edges. Let rest for 10 minutes before serving.
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