Vegetable and Ricotta Pie

 

Ingredients

 

Serve 4-6

• 1/2 onion

• 3 tbsp extra-virgin olive oil

• 1/2 yellow bell pepper, seeded, cored, and chopped

• 1/2 red bell pepper, seeded, cored, and chopped

• 1 small zucchini/courgette, cut into sticks

• 4 oz/125 g eggplants/aubergines, diced

• 10 cherry tomatoes, diced

• salt to taste

• 4 tbsp vegetable stock

• 8 oz/250 g frozen puff pastry, thawed

• 2/3 cup/150 g Ricotta cheese

• 4 tbsp freshly grated Parmesan cheese

• 1 egg yolk

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Method:

1. Preheat the oven to 375°F/190°C/gas 5. Oil a 10-inch (28-cm) pie pan.

2. Sauté the onion in the oil in a large frying pan over medium heat until softened.

3. Add the bell peppers, zucchini, and eggplants and sauté over low heat for 5 minutes. Add the tomatoes and season with salt.

4. Cover and cook over very low heat for 15 minutes, stirring occasionally, adding the stock if the mixture dries out.

5. Roll the pastry out to 1/8-inch (3-mm) thick. Line the prepared pan with the pastry. Prick all over with a fork. Cover with pie weight or dried beans.

6. Bake for 15-18 minutes, or until lightly browned. Discard the paper and beans. Mix the vegetables, Ricotta, Parmesan, and egg yolk in a large bowl.

7. Fill the pastry case with the vegetable mixture. Bake for 20-25 minutes, or until the filling has set. Serve hot or at room temperature.