Roasted Vegetable Pie (GERD-friendly)
Craving a cosy, satisfying meal that won't upset your stomach? Our hearty Roasted Vegetable Pie is reinvented just for you! Discover a delicious, GERD-friendly recipe packed with comforting flavours and gentle ingredients.
Ingredients
Pie Crust
- 300 gr Plain white flour
- 230 gr Butter needs to be cold!
- 1 Medium egg
- pinch salt
Vegetable filling
- 1 Zucchini/Courgette
- 1 Long Red Marconi sweet pepper
- 1 Medium carrot
- 1 Yellow Bell Pepper
- ½ Medium Aubergine/Eggplant
- 1 Medium egg
- 1 tbsp Ricotta cheese
- ½ Red onion optional
- 2 tbsp Grana Padano or Parmiggiano Reggiano optional
- 2 tsp Salt
- splash Extra virgin olive oil
- pinch Black pepper optional
- Oregano and thyme optional
- Fresh basil optional
Instructions
Roasting the Veggies
- Preheat your oven to 200℃/390℉, static or 180℃/355℉ on a fan setting.Clean all of your chosen vegetables and cut them into chunks. I prefer bigger pieces, but if you want a smoother bite in your pie, then cut them into smaller chunks!
- Topple them into an oven-proof glass dish. Add a splash of extra virgin olive oil and salt. I keep it simple to let the vegetable flavours shine, but you can add other herbs and spices too :) Black pepper, oregano, basil and/or thyme work really well.Toss to evenly season and roast for 30-40 minutes. Make sure to mix them once or twice during the roasting to make sure everything is getting the same exposure to the heat. Once ready, set aside to cool.
Making the Pie Crust
- In a mixing bowl, add the flour and the butter. Quickly rub the butter into the flour to create a crumbly mixture. Add the egg and a splash of cold water. Combine all the ingredients until a crumbly dough is formed.Quickly roll the dough on a lightly floured cold surface and shape two round 1.2/2cm thick layers - top and bottom - to fit your pie tin. You can leave the bottom layer a bit thicker to make sure it holds the filling. Put the base layer into the pie tin and prick with a fork. Wrap both layers in foil and chill in the fridge for at least 15 minutes.
Assembling and baking the Pie
- While the vegetables and dough are cooling. In a mixing bowl, add the egg, ricotta and Grana Padano cheese. Whip the mixture up until it's light and foamy.
- Lower the oven's temperature to 180℃/355℉ on static or 160℃/320℉ to prepare for the baking of the pie.If you want the bottom of your pie to be cooked thoroughly, make sure to bake it by itself with either baking beans or an ovenproof weight on top for 10-15 minutes first to give it a bit of time and air to cook before adding the filling. I sometimes don't do this because time - probably laziness too 😅 - and I think it does work without it too, but not giving it that little blast makes the pie soggier, and the risk of the base crust not being cooked all the way is higher.
- Once the roasted vegetables and dough are cooled, take the pie tin out with the base layer and add the roasted vegetables into the tin - make sure to distribute evenly.
- Pour the egg and cheese mixture on top of the vegetables.
- Seal with the top layer of pastry. Prick the top layer with a fork.
- Place the pie on the lower/middle shelf in the oven and bake for 30-40 minutes or until golden brown. Depending on your oven, it may need another 10 minutes. You can check if it's fully cooked by looking at the bottom of the pie - if it's golden brown and flaky, your pie is ready!Cool for 10 minutes before cutting into the pie. Store in an airtight container in the fridge for up to 2 days.
