Herb and hazelnut pie recipe

Details

• Cuisine: French
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 30 mins
• Cooking Time: 215 mins
• Serves: 6

Step-by-step

1. Chop the eggplants, capsicums and zucchini into large cubes. Peel and finely chop the onions.
2. 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.
3. 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.
4. Divide the dough in half and roll out two rectangles of the same size until about 3 mm (¹/8 inch) thick.
5. 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.
6. 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.