Vegetable pie

Vegetable pie, nothing could be simpler...

The crust

First, create the shortcrust pastry.

Ingredients

For 4 or 5 persons, here are the ingredients:

• 250 g (1 cup) of flour
• 100 g (0.4 cups) of medium soft butter (leave it out for a half-hour before making the crust)
• 1 egg
• some lukewarm water
• a pinch of salt

Preparation

Pour the flour into a salad bowl. Add the portions of butter. Knead everything until the pastry is nearly consistent. Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth. It should not be sticky, and it should look shiny and medium yellow.

The vegetables

You can make vegetable pie with all kinds of vegetables. Here is a recipe using tomatoes, aubergines (eggplant), onions, and mushrooms.

Ingredients

• 1 or 2 aubergines (eggplants)
• 1 or 2 onions
• 4 tomatoes
• 150 g (0.6 cups) of mushrooms
• some grated cheese
• some milk
• an egg yolk
• near the end, some fresh cream

Preparation

Cut the vegetables into thin slices. Brown the vegetables in oil or butter, or you may steam them. Begin with the onions and aubergines (eggplant), then the mushrooms. Keep the tomatoes raw. Butter the pie pan and shape the pastry into the pan.

Pre-heat the crust for about 10 minutes at medium heat after making small holes in the base of the pan. So the pastry does not swell up, place some aluminum foil in a curved shape over the pastry. Once the pastry is precooked take it out of the oven and arrange the cooked vegetables over the crust in whatever arrangement pleases you.

In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables. Cover with grated cheese. Cook for 15 to 20 minutes at medium heat.

Bon appétit!