ROASTED VEGETABLE AND FETA PIES
Portions : 4 - Preparation : 20 minutes - Cooking : 120 minutes
Ingredients
- 2 red peppers, seeds and membranes removed, cut into 4
- 1 onion, cut into 4
- 4 tomatoes, cut into 4
- 3 garlic cloves, cut in 2
- 500 ml (2 cups) cauliflower, cut into florets
- 1 carrot, sliced
- 60 ml (4 tbsp.) maple syrup
- 15 ml (1 tbsp.) herbes de Provence blend
- 120 ml (8 tbsp.) olive oil
- 375 ml (1 ½ cups) feta cheese blocks
- 250 ml (1 cup) 15% cooking cream
- 4 portions pasta, cooked al dente
- 8 to 12 basil leaves
- Parmesan cheese, grated to taste
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 160°C (325°F).
- In a bowl, combine peppers, onion, tomatoes, cauliflower, carrot, maple syrup, herbes de Provence, olive oil, salt and pepper.
- Place the vegetables on an ovenproof baking sheet, arrange the feta cheese in the middle and bake for 2 hours. Turn over halfway through cooking.
- Using a food processor or blender, purée the vegetables and feta in a bowl. Check seasoning.
- Add the cream and, if necessary, a little water to obtain a smooth texture.
- Pour the mixture over the cooked pasta and add the basil and Parmesan.
