Picnic pie
Wednesday, November 13, 2019
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What better way to kick off the picnic season than with this magnificent pie, which, with its colourful layers of vibrant vegetables, is a brilliant showcase for fresh and seasonal produce. Just add some good bread, your favourite cheeses and chutneys and a bottle or two of chilled rosé, and let the sun shine on!
Ingredients
Vegetarian
∙ Serves 10-12
Produce
2 Aubergines
600 g Baby spinach
1 bunch Basil, fresh
1 Butternut squash, medium
2 Courgettes
3 cloves Garlic
2 Lemons
2 Red onions, large
3 sprigs Rosemary, fresh
Refrigerated
1 Egg, large free-range
Condiments
1 tbsp Balsamic vinegar
Baking & Spices
1/2 tsp Golden caster sugar
1 Plain flour
3 Red peppers, large
Oils & Vinegars
1 Olive oil
Bread & Baked Goods
640 g Shortcrust pastry
Dairy
1 Butter, unsalted
100 g Goat's cheese, soft
60 g Parmesan cheese
200 g Ricotta cheese
Ingredients
Vegetarian
∙ Serves 10-12
Produce
2 Aubergines
600 g Baby spinach
1 bunch Basil, fresh
1 Butternut squash, medium
2 Courgettes
3 cloves Garlic
2 Lemons
2 Red onions, large
3 sprigs Rosemary, fresh
Refrigerated
1 Egg, large free-range
Condiments
1 tbsp Balsamic vinegar
Baking & Spices
1/2 tsp Golden caster sugar
1 Plain flour
3 Red peppers, large
Oils & Vinegars
1 Olive oil
Bread & Baked Goods
640 g Shortcrust pastry
Dairy
1 Butter, unsalted
100 g Goat's cheese, soft
60 g Parmesan cheese
200 g Ricotta cheese