Vegetable pie (Cynthia Barcomi)
easy
Ingredients
- 350 g Flour
- 1/2 TEASPOON Salt
- 250 g cold butter, cut into small pieces
- 250 g cold cream cheese
- 3 TABLESPOONS cool water
- 15 g Butter
- 1 TABLESPOON Olive oil
- 1 Stick of leek, cut into fine rings and steamed in butter
- 1 large zucchini, thinly sliced and steamed in butter and olive oil
- 150 g Mushrooms, quartered and steamed with the zucchini
- 1 Carrot, finely cut and blanched
- 3 TABLESPOONS Pine nuts, roasted
- 35 g dried tomatoes, finely chopped
- 3 TABLESPOONS fresh herbs (e.g. basil, parsley and marjoram)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp For the béchamel sauce:
- 50 g Butter
- 45 g Flour
- 500 ml Milk
- 1 TABLESPOON white wine or sherry, as desired
- 1 egg, well beaten with 1 tsp water
Directions
- 1
Prepare the dough: Measure the flour and salt and place in a mixing bowl. Measure the water; make sure it is really cold. Add butter and cream cheese to the flour. Use an electric mixer or your fingertips to crumble the fat pieces.
- 2
Add the cold water and mix with a fork until just enough to form a dough.
- 3
Place the dough on the lightly floured work surface and form it into a slice as quickly as possible so that the fat does not melt. Wrap the dough in a plastic bag and place in the refrigerator for about two hours.
- 4
It stays there for several days; by the way, it can also be frozen.
- 5
Prepare the filling: Prepare all the vegetables according to the indications in the list of ingredients above and mix them with butter and olive oil in a large bowl. Season with salt, pepper and the fresh herbs.
- 6
Preheat oven to 200 °C. Prepare the béchamel sauce: Melt the butter in a saucepan, add the flour and cook for about 2 minutes, stirring continuously. Stir in the milk and wine or sherry, bring to the boil and simmer for 2 minutes to thicken the sauce.
- 7
Stir the béchamel sauce into the ingredients for the filling until everything is well mixed. Season to taste. Fill into a 24 cm glass or ceramic baking tin
- 8
Take the cooled dough out of the fridge, cut it in half (save the other half for a second pie), roll it out on a lightly floured work surface about 5 mm thick, cut out a circle with a diameter of 28 cm and cut 4 slits into it - these are the outlets for the steam that develops during baking
- 9
Place the pastry disc on the filling, press it carefully along the edge of the baking tin and wave it with scissors.
- 10
Brush with the egg glaze and bake for about 45 minutes until the pie is golden brown. Before serving, leave to cool for 5 minutes on a cake rack
- 11
Recipe: Cynthia Barcomi, from "Baking. I love Baking", Mosaik Verlag
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