Vegetable and Parmesan Pie
⏳ Time
1 hour 20 minutes
🥕 Ingredients
19
🍽️ Servings
6
Description
Vegetable and Parmesan Pie
Ingredients
- Butternut Squash - 7.9 oz
- Celery salt - 7.9 oz
- Sweet Potato - 7.9 oz
- Carrot - 3.9 oz
- Leek - 7.9 oz
- Emmental cheese - 5.6 oz
- Chicken Egg - 1 piece
- Grated Pecorino Pepato Cheese - 1.8 oz
- Wheat Flour - 5.3 oz
- Butter - 2.3 oz
- Onion - 1 head
- Vegetable Oil - 1 fl oz
- Milk - 19 fl oz
- Dijon Mustard - 1 tablespoon
- Rosemary - 2 teaspoons
- Thyme - 2 teaspoons
- Nutmeg - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the butternut squash, celery root, sweet potato, carrot, and leek into pieces. Grate the cheeses. Finely chop the onion.
Step 2
Place the pieces of squash, celery, carrot, and leek in a steamer. Add a little boiling water, add nutmeg and salt, cover with a lid, and steam for 10 minutes. Then add the sweet potato and cook for another 10 minutes. Transfer the cooked vegetables to a bowl and let cool.
Step 3
Prepare the sauce. Melt 25 grams of butter, add the chopped onion, stir, and cook over low heat, stirring constantly, for 20 minutes — the onion should not brown. Stir in 40 grams of flour and begin to pour in the milk, whisking the sauce after each addition of milk. Season with salt, pepper, and nutmeg, and let simmer on low heat for 5 minutes. Then add the mustard, 50 grams of Emmental cheese, 25 grams of Parmesan, rosemary, and thyme.
Step 4
Prepare the dough. Sift the remaining flour into a large bowl, add a pinch of salt, vegetable oil, and 25 grams of butter. Mix well. When the dough resembles bread crumbs, stir in 25 grams of grated Parmesan and 1 tablespoon of cold water. Knead the dough. Place the dough in a plastic bag and refrigerate for 30 minutes.
Step 5
Mix the cooked vegetables with the sauce and place half of the mixture in a baking dish, sprinkle with 55 grams of Emmental cheese, add the remaining vegetable mixture, and top with the remaining Emmental cheese.
Step 6
On a floured surface, roll out the dough into a round shape. Cut out a circle larger than the baking dish where the pie will be baked. From the leftover dough, make strips 1 cm wide and place them along the top edge of the dish, previously moistening it with water, pressing firmly. Moisten the strip and place the dough circle over the vegetables. Seal the edges of the dough with the strip. Make a small hole in the center, and brush the top with beaten egg.
Step 7
Bake for 25–30 minutes at 428°F.
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