09 August 2010
Posted in Vegetarian

Combine all your delicatessen vegetables into one case of pastry, for this transportable picnic pie.

Makes one 20cm (7 inch) pie, using a springform tin.

• 300g plain flour
• 2 eggs, lightly beaten
• 1 egg, lightly beaten (extra)
• 60 ml olive oil
• 2 tablespoons of fresh lemon juice
• 100g Pesto
• 50g chopped black olives
• 200g Ricotta Cheese
• 40g grated Parmesan cheese
• 3 marinated artichokes hearts, sliced
• 200g marinated chargrilled eggplant slices.
• 200g chargrilled capsicum slices.
• 2 tablespoons of pine nuts
• 2 Bocconcini, thickly sliced
• 1 teaspoon of coarse salt
• 1 egg yolk
• 1 teaspoon of coarse salt

1 Mix the oil, lemon juice and the 3 eggs together.

2 Put the flour in a food processor. With it running on low, gradually add the combined olive oil mixture until combined. Knead the dough until smooth then place in the fridge for 30 minutes.

3 Roll out the dough to 30cm (11 inch) round, and place into a 20cm (7 Inch) springform tin, without trimming the edges.

4 Preheat the oven to 200°C (392°F)

5 Sprinkle the olives over the base, then spread the Ricotta cheese, sprinkled Parmesan cheese and the extra egg. Add the slightly drained artichokes and eggplant evenly across the base of the pastry. Spread with the pesto, top with the capsicum, layer with the bocconcini and sprinkle the pine nuts.

6 Fold the pastry back over to the centre of the pie (leaving the centre bare), then brush with combined extra egg yolk and salt.  Bake for 1 hour.

A pie that can be served at room temperature or straight from the fridge.

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