rustic veggie pie
I love pastry.
Making it, baking it, eating it.
What is nicer than crisp, buttery pastry encasing a soft creamy filling or atop a bubbling pie, the steam and juices just softening the underneath of the pastry whilst the top stays crisp and crunchy?
If you have a food processor, pastry can be quick and easy to make. You can forget the stuff about having to have cold hands or a knack for pastry and just whizz the ingredients altogether.
Recipes using pastry, sweet and savoury, abound and at this time of year the ubiquitous quiche often makes an appearance, but quiches can be tricky.
The slightest crack in your pastry shell and the cream and egg filling can seep out; similarly, the baking tray can buckle in the heat of the oven spilling out the precious contents.
I speak from experience!
So may I offer you an idea for a rustic veggie tart, no cream or eggs required.
The filling for this tart is a mixture of roasted veggies.
I used :
1 small butternut squash ( no need to peel)
2 red peppers
1 red onion
2 cloves garlic
1tsp fennel,1 tsp cumin ground together
1/2 to 1 tsp hot smoked paprika
a grating of nutmeg
salt and pepper
Toss in 1-2 tablsp olive oil and roast in a hot oven.
When nicely browned,
add passata or chopped tinned tomatoes to moisten and the squeezed out garlic and mix well.
Spoon into a pastry case which has been baked blind and top with a mixture of breadcrumbs, grated parmesan, 1/2 tsp mustard seeds and salt and pepper.
Return to the oven for about 15 mins until heated through.
Enjoy as a light lunch or supper.