Roasted Autumn Vegetable Pie

Roasted Autumn Vegetable Pie

It’s mid-October and I’m pie hungry. But my palate’s not simply yearning for apple, pear and pumpkin pies. I’m craving vegetable pies, especially handy for bundling up fall’s beautiful produce. Vegetable pies and tortes are ubiquitous throughout the Mediterranean at this time of the year. Cooks pack produce into whole wheat, yeasted dough made with olive oil, enriching the dish with eggs and cheese, then adding herbs for flavor.

The time spent replicating that savory dough is worth it, but today there is no time! I am thrilled, however, with the quickie pies I just pulled out of the oven, made with pre-packaged whole grain pie crusts! Two pie shells come in a pack and I loaded them both with roasted leeks, peppers and eggplant purchased at the Farmer’s Market. I “sandwiched” the herbed-ricotta between two layers of eggplant, top with leeks, peppers and grated cheese; bake then done!

This recipe is a great way to work organic grains and locally grown vegetables into your diet–quickly and frugally. Aside from economics, they are lovely to look at and delicious to eat!

Recipe: Roasted Autumn Vegetable Pie

Ingredients

  • 2 medium-sized eggplants, striped with a vegetable peeler and cut into apx. 24 thin slices
  • 3-4 leeks, preferably thin and freshly harvested; thoroughly washed and sliced into 1-inch pieces
  • 4-6 assorted colored peppers (I used Cubano), halved, seeds and membranes removed
  • 1 tub (15 ounces) Ricotta
  • 1 large egg
  • 1 teaspoon chopped fresh thyme
  • 1 whole-grain, prepared pie crusts
  • 1 cup grated cheese, such as Gruyere, Parmesan, asiago or mozzarella

Instructions

  1. Preheat oven to 400˚.
  2. On two well-oiled foil or parchment-lined baking sheets, arrange eggplant slices, leeks and peppers. Brush with olive oil or spray with cooking oil spray. Season lightly with kosher salt.
  3. Roast on center rack of oven 10 minutes. Remove eggplant and peppers (if tender) and continue roasting leeks until tender, an additional 5 minutes. Cut roasted peppers into strips.
  4. Meanwhile beat egg and mix with ricotta and thyme. Season with freshly ground black pepper.
  5. Layer half of eggplant on bottom of two crusts. Divide ricotta between 2 pies and layer over eggplant, smoothing with a spatula. Arrange remaining eggplant over ricotta and cover eggplant slices with sliced peppers and leeks. Sprinkle 1/2 cup cheese over each pie.
  6. Place on center rack of oven and bake 20-30 minutes,or until golden brown. Allow to cool slightly before slicing and serving.

Active Time: 15 minutes

Roasting and Baking Time: 34-40 minutes

Number of servings (yield): 2 Pies (8 slices)

Copyright © Peggy Lampman’s dinnerFeed.

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