Whip up this delicious vegetarian savory pie in your own kitchen. Our trusted recipe features a vibrant filling of roasted tomatoes and bell peppers, but swap in your favorite veggies for endless variety.
Ingredients (serves 6)
4 Roasted and skinned orange peppers
4 Roasted and skinned red peppers
4-5 tbsp olive oil
750 g tomatoes, skinned, deseeded, and roughly chopped
2 garlic cloves, finely chopped
Salt and pepper
2 tsp thyme, finely chopped
1 red chili pepper, seeds removed and finely chopped
10 slices frozen puff pastry, thawed
1 egg yolk
2-3 tbsp finely chopped basil or flat-leaf parsley
Instructions
Preheat the oven to 210°C. Slice the peppers into 1 cm-wide strips. Heat 2-3 tbsp oil in a pan and cook the tomatoes for about 20 minutes until the moisture evaporates. Stir in garlic, salt, pepper, thyme, and chili; simmer for 10 minutes until the sauce thickens.
Layer and roll the pastry slices into a 45 × 20 cm sheet, 3 mm thick. Cut 11 cm × 2 cm strips from each side, moisten the edges, and attach to form raised borders. Place on a parchment-lined baking tray, prick the base with a fork, and brush with egg yolk beaten with 1 tsp water.
Bake the base at 210°C for 10 minutes in the center of the oven, then reduce to 190°C.
Spread the tomato mixture over the base, arrange pepper strips on top, lightly brush with oil, and bake 20-25 minutes. Finish with fresh basil before serving.
