This pie really surprised me. I was craving puff pastry, and imagining something with cheese and rich tomato puree. I wasn’t sure about it, so just followed my senses, went shopping and bought some puff pastry, mushrooms, red onions and fresh tomatoes. This much I knew.
I started by pre-heating the oven to 200 C, cut the pastry block in half, rolled out 2/3 and used it to line a 7″ Pyrex pie plate, which I put in the oven to pre-cook.
Then I sliced 100 grams of mushrooms, 2 cloves of garlic, 1/2 a red onion and tossed them in non-stick pan with a little oil, and freshly ground salt and pepper.
While they sautéed, I chopped half a tomato, and cut up three sun-dried tomatoes and mixed them together.
Then I sliced about a dozen green olives, added them to the mushrooms, onion and garlic and left it all to cook over a low flame, stirring occasionally.
Meanwhile, I thinly sliced about 1/4 of a medium head of broccoli – discarding most of the stalk. This I blanched in a pot of boiling water.
I took the pastry out of the oven and spread about a 2 heaping dessert spoonfuls of tomato puree over the surface, sprinkled it with some mixed herbs, then spooned the mushroom mixture into the pie dish, drained the broccoli and layered that on top, dotted that with roasted vegetable pesto, then sprinkled it with the tomato mixture and ground more salt and pepper over all.
This was topped with about 50 grams of crumbled,mature cheddar. One beaten egg was then poured over and finally the remaining 1/3 of the 1/2 package of puff pastry was rolled out and stretched over top.
I popped it in the oven on the bottom rack, and cooked it for 40 minutes.When it came out of the oven I let it sit for 15 minutes before serving. It was amazingly delicious, and the longer it sat the better it got.
I liked this pie so much that a couple of days later I made it again, but this time had no broccoli, so increased the mushrooms to 150 grams and replaced the broccoli with about 1/3 of a cup of chopped celery, and forgot to put in the roasted vegetable pesto. Just as delicious, in fact maybe even more so! I suggest adding a little celery to the mushrooms regardless of what else you decide to use.
Enjoy! It’s a feast!
I need a better camera! or better eyes!
- Vegetarian Recipe: Stuffed Broccoli Bread w/ Feta & Sun-Dried Tomatoes (blogcritics.org)
- A Reason to Celebrate (mangiastp.wordpress.com)
- Sundried Tomato and Mushroom Quinoa Recipe (innerglownutrition.wordpress.com)
- Stuffed Baby Portabella Mushrooms (ordinarydayinparadise.wordpress.com)
- Crustless quiche (sallyjoann.wordpress.com)