Summer Vegetable Pie with an Herby Cheese Crust is another recipe from Kristy K.'s kitchen. All the ingredients are fresh and readily available in the market and most supermarkets. And you don't even have to be vegetarian to enjoy it!
Here's Kristy's recipe...
What you need:
How to make it:
Slice the leeks and courgettes. Heat oil in small pan and add leeks, garlic, and lemon zest. Fry gently for 5 minutes. Add the courgettes, fry for another 5 minutes until softened.
Meanwhile, immerse the tomatoes in a bowl of boiling water for 30 seconds and remove the skin and then dice the flesh. (Or you can just use the canned chopped tomatoes instead) Add to sauté with the stock (broth), tomato paste and cream. Stir, and then bring to a boil. Cover and simmer for 20 minutes. Add the herbs and salt and pepper to taste.
To prepare the topping, sift the flour and salt into a bowl, then cut in the butter until it resembles fine breadcrumbs. Stir in basil and half of the cheese, then gradually work in enough milk to form a soft dough.
Lightly knead the dough on a floured surface and gently roll out into a circle about a half-inch thick. Using a 2 inch (diameter) pastry cutter (or glass) stamp out rounds--should make 12 in total.
Transfer the vegetable stew to an ovenproof dish and carefully arrange the scones around the edge of the dish, overlapping them slightly.
Brush the scones with a little extra milk and sprinkle with remaining cheese. Bake it in oven at 425 degrees F for 20-25 minutes until puffed up and golden. Serve with a green vegetable (broccoli or green beans) or a nice summer green salad.
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