Herb and hazelnut pie recipe
Serve hot, as an entrée or main course.
Ingredients
- 250 g pâte feuilletée, or 1 packet puff pastry
- 2 eggplants (aubergine)
- 3 capsicums (peppers), in different colours
- 2 zucchini (courgettes)
- 4 small onions
- 2 sprigs rosemary
- 1 bay leaf
- 150 ml olive oil
- 2 bunches basil
- 100 g hazelnuts
- 1 pinch salt and pepper
- 1 egg
- 8.8 oz pâte feuilletée, or 1 packet puff pastry
- 2 eggplants (aubergine)
- 3 capsicums (peppers), in different colours
- 2 zucchini (courgettes)
- 4 small onions
- 2 sprigs rosemary
- 1 bay leaf
- 5.3 fl oz olive oil
- 2 bunches basil
- 3.5 oz hazelnuts
- 1 pinch salt and pepper
- 1 egg
- 8.8 oz pâte feuilletée, or 1 packet puff pastry
- 2 eggplants (aubergine)
- 3 capsicums (peppers), in different colours
- 2 zucchini (courgettes)
- 4 small onions
- 2 sprigs rosemary
- 1 bay leaf
- 0.6 cup olive oil
- 2 bunches basil
- 3.5 oz hazelnuts
- 1 pinch salt and pepper
- 1 egg
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 215 mins
- Serves: 6
Step-by-step
- Chop the eggplants, capsicums and zucchini into large cubes. Peel and finely chop the onions.
- Mix the vegetables together, add 1 sprig of rosemary and the bay leaf and drizzle with the olive oil. Arrange everything in a baking dish and bake for 3 hours at 150°C (300°F/Gas 2) —they should be well stewed down. Stir the vegetables regularly during cooking.
- Pluck and finely chop the basil leaves. Place the hazelnuts on a baking tray and lightly toast at 180°C (350°F/Gas 4) for 5 minutes, then rub in a clean tea towel (dish towel) to remove the skins. Add them to the slow-cooked vegetables, along with the basil leaves. Season and allow to cool.
- Divide the dough in half and roll out two rectangles of the same size until about 3 mm (¹/8 inch) thick.
- Line a baking tray with baking paper and lay one rectangle of dough on top. Spread the slow-cooked vegetables over the pastry dough, leaving a 1 cm (½ inch) border all around.
- Whisk the egg with 3 teaspoons of water and glaze the edges. Cover with the second piece of pastry. Seal the two rectangles of pastry dough together by pinching the edges with the back of a fork. Glaze the top of the pie and decorate with the remaining sprig of rosemary. Bake at 180°C (350°F/Gas 4) for 30 minutes.
Recipes and images taken from Stephane Reynaud’s Pies and Tarts (£20), published by Murdoch Books.
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