Summer Vegetable Pie
Ingredients
- 1 T olive oil
- 14 g butter (1T)
- 300 g sliced carrots (about 1/2" thick slices)
- 175 g chopped mushrooms
- 1 cloves crushed garlic
- 100 g sliced green onions
- 1/2 T Flour (Plain)
- 5 fl oz vegetable broth
- 1/2 t dried thyme
- 1/2 t Salt (Sea) (to taste)
- 1/4 t freshly ground black pepper (to taste)
- 1 T fromage frais
- Topping:
- 225 g fromage frais
- 14 g butter (melted, 1T)
- 1 egg (beaten)
- 1/2 t Salt (Sea) (to taste)
- 1/4 t freshly ground white pepper (to taste)
- 1/2 t fresh nutmeg (grated, to taste)
- shredded cheese (to sprinkle)
- dried bread crumbs (to sprinkle)
Method
Preheat the oven to 190C / 375F / Gas 5.
In a saucepan, heat the oil and butter. Gently fry the carrots, mushrooms, and garlic for about 5 minutes, then add the green onions. Stir occasionally, until the vegetables are just soft (about 7 minutes total).
Stir in the flour, then gradually mix in the broth. Bring to a boil, stirring until thickened. Add the thyme, salt, and pepper. Take the pan off the heat and stir in the fromage frais. Pour the vegetable mixture into a shallow ovenproof dish.
Beat together the fromage frais, butter, egg, salt, and pepper. Add the nutmeg to taste. Spoon on top of the vegetables and sprinkle with cheese and breadcrumbs.
Bake for about 30 minutes until a light golden firm crust forms. Serve hot with pasta or crusty bread.
Notes
SJ Note 13 May 2011: Neither of us liked this - just down to the combination of flavors. It needs onions; we added onion powder at the table, but that didn't help enough to justify trying this again. I think the topping mixture didn't come out as thick as it was supposed to; it was quite thin, so it just sank right through the vegetable filling mixture.