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Vegetable Pie Recipe

Vegetable Pie Recipe

I discovered the joys of baking the pies not long back. They are so easy to make and turn out good every time. One can make them with or without eggs*. Here's a simple recipe for Vegetable pie or Tarte aux Légumes.

 

Vegetable pie
Vegetable pie without eggs

 

What will you need:

  • 1 unbaked pastry shell about 24 cms in diameter
  • 2 cups chopped seasonal Vegetables (carrots, leek, green beans, red bell pepper, cabbage etc.) 
  • 2 medium sized Onions (chopped)
  • 2 medium Tomatoes (chopped)
  • Vegetable oil 2 tablespoons
  • Salt according to taste)
  • Provincial herbs (oregano, thyme, rosemary, basil etc.) to taste
  • Fresh Cream 3 tablespoons
  • Grated emmental cheese (gruyère)- optional

Directions to follow:

  • Heat oil in a frying pan. on medium heat/ fire
  • Add chopped onions. Shallow fry till golden brown.
  • Add other chopped vegetables, stir and leave for about two minutes.
  • Add chopped tomatoes. Leave for about 2 minutes.
  • Add salt and provincial herbs.
  • Add fresh cream to the vegetable mix. 
  • Preheat the oven to 210°.
  • Spread the unbaked pastry shell in a mould. Pick it with a fork in various places.
  • Add the vegetable mixture. Sprinkle the emmental cheese. 
  • Bake in the oven for 35-40 minutes.
  • Serve hot.

This pie can be used as a starter or a main dish. Serves 6.

 

Trivia:

  • This is the basic recipe for any pie. Depending on the ingredients available and one's culinary preferences, this recipe can be turned around in a number of ways.
  • One can add 3 beaten eggs to the mixture before putting the vegetables in the pastry shell. The result is that the vegetables 'stick together' in the final version.
  • Eggs can be replaced in the same recipe by the use of 2 soya yogurt or 2 tablespoons of corn starch mixed with 3 tablespoons of water or a combination of both.
  • Tomato purée is a good binder too and can be specially good for veggies like green, red and yellow peppers, aubergines, asparagus, leeks etc.
  • Allow the pie to cool a bit in the oven before taking it out even after the baking is over. This prevents the brutal change of temperature and the pie remains 'firm' and does not 'settle down'.
  • The ready made pastry shells available in the market may contain traces of eggs or even alcohol in them. One can prepare the pastry shell base by mixing flour, warm water, salt and butter to a consistency that it can be rolled with a rolling pin. Proceed with the rest of the recipe as indicated.

 

 

Vegetable pie with eggs & emmental
 
Vegetable pie with eggs
 

 

French Equivalents:

English

French

pastry shell

Onions

Tomatoes


Carrots

Leek

Cabbage

 

Green beans


Red bell pepper

 

Salt

 

Provincial herbs

 

Fresh Cream

Pâte feuilleté

Oignon

Tomates

Carottes

Poireaux

Chou blanc

Haricots verts

Poivron rouge

du sel

 

herbes de provence

 

Crèms fraiche

Vegetable oil 

huile végétale

heat

wash

Chop

spread

Pick

faire chauffer

laver

couper

etaler

Piquer