Rainbow Vegetable Pie is a colorful and nutritious dish that showcases a variety of vegetables. It is perfect for a hearty meal and is suitable for both vegetarians and omnivores. This pie is easy to make, packed with flavors, and looks stunning on any dining table. Enjoy a slice and experience the delightful combination of flavors from the assortment of vegetables and cheeses.
Ingredients:
- 650 g Hokkaido pumpkins (about 1.5 lbs)
- 400 g parsnips (about 0.9 lbs)
- 600 g potatoes (about 1.3 lbs)
- 250 g kale (about 0.5 lbs)
- 200 g frozen peas (about 7 oz)
- 500 g cooked red beets (about 1.1 lbs)
- 250 g butter (about 0.5 lbs)
- 50 g Parmesan cheese (about 1.8 oz)
- 10 g rosemary (about 0.35 oz)
- 600 g flour (about 4.4 cups)
- 1 tsp baking powder
- 200 ml cold water (about 0.8 cups)
- 5 g sage leaves (about 0.2 oz)
- 2 shallots
- 2 cloves garlic
- 1 lemon
- 200 g Gruyère cheese (about 7 oz)
- 1 egg
- Salt
- Pepper
- Nutmeg
- Butter for greasing
- Olive oil for greasing
- Butter for frying
- Olive oil for frying
Directions:
Dough: Cut butter into cubes, grate Parmesan, and mince rosemary. Mix these with salt, flour, and baking powder. Transfer the mixture to a clean surface, form a well, add butter, and work it in until crumbly. Add cold water until the dough forms. Cover and chill for 30 minutes.
Filling: Preheat the oven to 200°C/400°F. Cut the pumpkin into wedges and peel and slice the parsnips. Spread sage leaves on a baking sheet, then place the pumpkin and parsnips on top. Season with salt and olive oil, then bake for 40 minutes.
Potatoes, Kale, and Peas: Peel the potatoes and boil them until tender. Drain and slice them. Wash the kale and sauté it until tender, seasoning with salt and nutmeg. Sauté shallots and garlic in a pan, then add the peas and cook for 2-3 minutes, seasoning with salt, pepper, lemon juice, and lemon zest. Mash this mix coarsely. Slice the beets and season them with salt.
Assemble Pie: Preheat the oven to 200°C/400°F convection. Line a springform pan with parchment paper and grease the sides. Roll out two-thirds of the dough and place it in the pan. Spread the sautéed kale, then layer grated Gruyère, peas, parsnips, potatoes, and pumpkin with Gruyère between each layer. Finish with sliced beets and more Gruyère.
Top Crust: Roll out the remaining dough to cover the pie and seal the edges well. Use a spoon to create a pattern on top. Beat the egg and brush the dough. Bake for 40-50 minutes until golden brown. Let it rest for 30 minutes before slicing.
How to serve Rainbow Vegetable Pie
Serve the Rainbow Vegetable Pie warm or at room temperature. It pairs well with a crisp salad or a dollop of sour cream. This pie is great for lunch, dinner, or as a part of a picnic spread. Enjoy the delightful array of flavors and the nutritious boost from the vegetables. This dish is a perfect highlight for any meal.