Spicy Mixed Vegetable Bake

 

Ingredients

 

Serve 4

• 1 quantity Short-Crust Pastry (refer recipe)

• 2 cloves garlic, lightly crushed but whole

• 3 tbsp extra-virgin olive oil

• 10 oz/300 g baby carrots

• 1 zucchini/courgette, thinly sliced

• white of 1 leek, thinly sliced

• 1 red bell pepper/capsicum, seeded, cored, and chopped

• 1 yellow bell pepper/capsicum, seeded, cored, and chopped

• salt to taste

• 4 tbsp vegetable stock

• 3 eggs

• 3/4 cup/180 ml cream

• 2 leaves fresh marjoram, finely chopped

• 1 fresh chile pepper, finely chopped

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Method:

1. Prepare the pastry and chill in the refrigerator.

2. Preheat the oven to 350°F/180°C/gas 4. Butter a 9-inch (23-cm) pie pan.

3. Roll the pastry out on a lightly floured surface to 1/4 inch (5 mm) thick. Line the pan with the dough, trimming the edges to fit. Prick all over with a fork.

4. Bake for 30 lightly golden. Sauté the garlic in the oil in a large frying pan over medium heat until pale gold.

5. Discard the garlic. Add the vegetables and sauté over high heat for 3 minutes.

6. Season with salt and cook for 15-20 minutes, adding the stock. Arrange the vegetables in the pastry case.

7. Beat the cream and eggs until frothy. Season with salt and add the marjoram and chile pepper.

8. Bake for 25-35 minutes, or until golden. Serve hot or at room temperature.