Difficulty: Easy
As a trusted home cook with years of experience crafting fresh, seasonal dishes, Hubert shares this delightful garden vegetable pie—a French-inspired classic bursting with summer flavors.
Preheat the oven to 180°C.
Unroll the puff pastry on your work surface and fit it into a pie pan, keeping the baking paper underneath. Prick the base with a fork, cover with another sheet of baking paper, and weigh down with dried peas or beans.
Bake for 10 minutes.
Remove from the oven, discard the peas and top paper.
Prepare the filling: Slice the eggplant and zucchini lengthwise into thin strips. Steam them or blanch in salted boiling water, then drain well. Thinly slice the onion, chop the garlic, peel and seed the tomatoes, then cut into strips.
Heat 1 tablespoon of olive oil in a skillet. Sauté the onion and garlic over low heat until softened. Add the tomato strips, followed by the eggplant and zucchini. Simmer until tender, seasoning with Guérande salt, Espelette pepper, and oregano.
Fill the pre-baked pastry with the vegetable mixture, spreading evenly. Sprinkle with oregano and drizzle with the remaining olive oil.
Bake for about 20 minutes until golden.
Serve hot or warm. Customize with leeks, peppers, or other veggies for variety.
Recipe by Hubert, a seasoned culinary enthusiast
