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Ingredients
- Pie crust: 2
- Zucchini: 2
- Bell peppers: 2
- Eggplant: 1
- Tomatoes: 3
- Onion: 1
- Garlic: 3 cloves
- Goat cheese: 150g
-
Extra Virgin Olive oil La Maison des Chefs 1 liter: 3 tbsp
- Fresh basil: 1/4 cup
- Herbs de Provence: 2 tsp
- Egg wash: 1 egg
- Salt and pepper: to taste
Instructions
- Dice all vegetables into uniform 1/2 inch pieces so they cook evenly.
- Heat the olive oil in a large pan. Sauté the diced onion and minced garlic until soft and translucent, about 5 minutes.
- Add the diced eggplant and cook for 5 minutes, stirring occasionally.
- Add the bell peppers and zucchini, cook for 5 minutes more.
- Add the tomatoes and herbs de Provence. Cook until most of the liquid from the tomatoes evaporates.
- Season generously with salt and pepper, then let the mixture cool completely.
- Line a pie dish with the bottom crust.
- Fill with the cooled vegetable mixture and crumble the goat cheese on top.
- Add fresh basil leaves over the cheese.
- Cover with the top crust, seal the edges by crimping, and cut vents on top.
- Brush with beaten egg for a golden finish.
- Bake at 375°F/190°C for 35-40 minutes until golden brown and crispy.
