Brie and roasted vegetable pie recipe
by Sue Ashworth | 0 comments | Print recipeTweet
A crumbly cheese pastry encases roasted vegetables in this easy-to-make free-form tart.
Make the pastry in a food processor to save time.
At a glance
- Cuisine English
- Recipe Type Main
- Difficulty Easy
- Preparation time 20 mins
- Cooking time 45 mins
- Serves 4 people
- 1 courgette, sliced
- 1 yellow and 1 red pepper, deseeded and thickly sliced
- 1 red pepper, deseeded and thickly sliced
- 8 cherry tomatoes
- 1 small red or white onion, sliced
- 1 tbsp olive oil
- 100 g (3.5oz) British Brie, cut into chunks
- 2 tsp sesame seeds
- 200 g (7.1oz) plain flour
- 1 pinch salt
- 75 g (2.6oz) white vegetable fat, chilled and cut into pieces
- 50 g (1.8oz) mature Cheddar cheese, grated
- 1 egg, beaten
- Preheat the oven to 200°C / fan 180°C / Gas Mark 6. Put the vegetables into a roasting pan, sprinkle with the olive oil and toss to mix. Roast for 20 minutes. Cool.
- Meanwhile, make the pastry. Put the flour and salt into a large bowl. Rub in the vegetable fat until the mixture looks like crumbs. Stir in the Cheddar, then add 2 tbsp of beaten egg and just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap and chill for 10 minutes.
- Roll out the pastry on a lightly floured surface into a 30cm (12in) circle. Transfer to a baking sheet (the pastry may overlap the sheet at this stage). Brush the pastry with beaten egg.
- Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge. Sprinkle the Brie on top. Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-form tart. Brush the pastry with beaten egg and sprinkle with sesame seeds.
- Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold.
Recipe provided by The British Cheese Board.
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