An autumnal pie: Unprecedented colors and flavors
Do you enjoy experimenting with various additives in your homemade pies? If yes, this article will give you an ingenious way to wow your guests with a delicious dish featuring pie as the star. It's something incredible!
3:11 PM EST, November 25, 2023
Although a traditional pie is typically sweet, there's nothing stopping you from turning it into a savory delight. In this version, the pie serves as a creative and tasty dinner idea for the entire family.
But the good news doesn't stop there! Not only does our pie taste delicious and come together quickly, but it also resembles a stunning work of art. The autumnal colors coupled with an interesting pattern make it a memorable masterpiece.
Our vibrant, vegetable-based pie resembles an edible painting that is impossible to ignore
Ingredients:
For the egg base:
- 3 eggs
- About 3/4 cup of 18% cream
- 1 tablespoon Dijon mustard
- 2 tablespoons of Provençal herbs
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
Additional ingredients:
- Approximately 2 1/2 cups of shortcrust pastry
- 2 carrots
- 2 parsley roots
- 1 zucchini
Method of preparation:
Step 1. Start by preparing the shortcrust pastry. Roll it out into a thin sheet using two pieces of baking paper.
Step 2. Transfer the rolled dough to a 10-inch diameter pie tin and prick it gently with a fork. This helps prevent unnecessary bulges during baking. Secure the dough using another piece of baking paper on which you've spread dried peas, chickpeas, or beans. The weight ensures there will be no unsightly bubbles during baking.
Step 3. Bake the dough in a preheated oven for 20 minutes at 340 degrees Fahrenheit.
Step 4. Meanwhile, prepare the vegetables for the pie. Wash, peel, and cut the carrot and parsley into 0.06-inch slices using a mandolin.
Step 5. Transfer the sliced vegetables to a cutting board and halve them lengthwise.
Step 6. Next, prepare the egg base. Combine cream, Dijon mustard, eggs, Provençal herbs, salt, and pepper. Mix the ingredients thoroughly using a kitchen whisk.
Step 7. Spread your first layer of the egg mixture on the pre-baked shortcrust pastry. Start arranging the cut vegetables in the center, placing them alternately in concentric circles.
Step 8. Pour the second layer of the egg mixture over the arranged vegetables and bake the pie for another 20 minutes at 340 degrees Fahrenheit.
Step 9. Sprinkle the baked pie with finely chopped parsley. It's best served warm, so serve it immediately after removing from the oven. Enjoy!
