Vegetable pie with rustic pastry

Summer is about to end so why not take advantage of the latest seasonal vegetables? There is still time to organize an outdoor picnic with friends or family. But a self-respecting picnic menu must have some requirements: dishes that are simple to prepare, easy to carry and to divide into portions and excellent even if eaten cold. Ideal for the occasion? A cake with lots of good seasonal vegetables.

Vegetable pie with rustic pastry. The ingredients for 8 people

  • 1 pack of rustic puff pastry of 500 grams
  • 150 grams of asparagus
  • 150 grams of peppers
  • 150 grams of zucchini
  • 100 grams ricotta
  • 3 eggs
  • 50 grams of onion
  • 50 grams raisins
  • 5 shelled walnuts
  • Salt as needed
  • 1 tablespoon of oil

Vegetable pie with rustic pastry. The preparation
Wash and cut the vegetables into cubes. In a pan, heat the oil, brown the onion cut into julienne strips, and add the vegetables. Leave to cook for 6 minutes. In a container, beat the eggs and add the salt, ricotta, freshly cooked vegetables and mix with a whisk. Finally add the raisins, walnuts and mix again. Roll out the puff pastry in a pan and pour the mixture into it. Finally cover with another pastry. Bake in the oven for 25 minutes at 180 °.
To be served after 10 minutes but it is also tasty cold.

Video: Vegan Veggie Pot Pie w. Store Bought Crust - Easy! (October 2020).