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Roasted Vegetable Pie (after Ottolenghi)


Ingredients:

  • Pie crust, blind baked
  • 2 red or other color peppers
  • 3 cloves garlic, whole and unpeeled
  • 1 eggplant
  • 1 sweet potato
  • 1 zucchini
  • 2 onions, sliced
  • 10 cherry tomatoes, halved
  • olive oil
  • 2 bay leaves
  • 8 sprigs of thyme
  • 1/3 cup Ricotta
  • 1/4 lb feta, cheddar, parmesan, halumi or other sharp cheese
  • 2 eggs
  • 1 cup cream

Directions:

  • Heat oven to 450°.
  • Put the peppers up to roast in a small pyrex or other easy to clean pan (they leak).
  • Roast 12 minutes.
  • Meanwhile, dice the eggplants, and toss with oil.
  • Place whole garlic cloves and the eggplant pieces in a single layer on a roasting pan, and salt and pepper well. Add the roasting pan to the oven, and flip the peppers around.
  • Roast another 12 minutes.
  • Meanwhile, dice the sweet potatoes.
  • Flip the eggplants and the peppers. Add the sweet potatoes to the roasting pan.
  • Roast another 12 minutes.
  • Meanwhile, dice the zucchini.
  • Flip the peppers and the vegetables in the roasting pan. Add the zucchini to the roasting pan.
  • Roast another 12 minutes.
  • By now, the peppers should be blackened and the other vegetables cooked. Remove them all and turn the oven down to 325°.
  • Put the peppers in a paper bag to cool. When they are cool enough, rub to remove the skins, discard the seeds and inner stuff, tear into strips, and add the strips to the roasted vegetables.
  • Fry the onions and bay leaves in lots of olive oil on medium heat until the onions are soft and carmelized, about 25 minutes. Discard the bay leaves.
  • Assemble the pie:
    • First, layer the bottom of the pie crust with onions.
    • Squeeze the garlic cloves onto the onions, discarding the paper.
    • Add the other roasted vegetables and some thyme leaves or zaatar.
    • Add the cheeses.
    • Arrange the tomatoes, cut side up, on top
    • Beat the eggs and add the cream and pour onto the pie.
    • Sprinkle the rest of the thyme on top.
  • Bake at 325° for 45 minutes. Allow to cool for at least 10 minutes before serving.

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