GRILLED VEGETABLE AND FETA PIE
Portions : 4 - Preparation : 20 minutes - Cooking time : about 45 minutes
Ingredients
- 1 homemade or store-bought pie crust
- 1 red onion, sliced
- 1 heirloom tomato, sliced
- ½ eggplant, sliced
- 1 zucchini, sliced
- 1 yellow bell pepper, chopped
- 125 ml (1/2 cup) olive oil
- 90 ml (6 tbsp) white balsamic vinegar
- 5 ml (1 tsp.) herbes de Provence blend
- 2 garlic cloves, chopped
- 125 ml (1/2 cup) green peas, frozen or fresh
- 2 eggs
- 60 ml (4 tbsp.) 35% cream
- 250 ml (1 cup) feta cheese, crumbled
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- To cook each vegetable, onion, tomato, eggplant, zucchini and bell pepper, use a baking sheet lined with parchment paper or a silicone mat.
- In a bowl, combine olive oil, vinegar, herbes de Provence, garlic, salt and pepper.
- Brush the vegetables with the mixture and bake in the oven for 15 to 25 minutes, depending on the vegetables.
- Meanwhile, roll out the shortcrust pastry in the tart tin of your choice and leave to bake à blanc (empty), 15 minutes in the oven.
- In a bowl, whisk together the eggs and cream.
- Place the grilled vegetables in the tin, add the peas and the prepared mixture and bake for 20 minutes, until the egg mixture is cooked.
- Just before serving, spread the feta cheese over the top of the tart.
