Layered Vegetable Pie

Name: Layered Vegetable Pie
Prep time: 30 min
Cook time: PT1hour20M
Yield: 6-8 serves
Ingredients: 1 medium sweet potato, (approx. 600g) peeled and cut into 5mm slices; 1 medium eggplant, (approx.400g) cut into 1cm slices; ¼ cup olive oil; 2 medium zucchini, sliced; 500g ricotta; ¾ cup sliced shallots; 2 tbsp chopped basil; Salt and ground pepper; 200g punnet cherry tomatoes; ¾ cup spicy tomato chutney; Topping; 1 cup panko breadcrumbs; 2 tbsp chopped basil; 1/3 cup grated Parmesan cheese; 1 tbsp olive oil

By Bridget O’Connor

No matter if you’re hosting a vegetarian fiesta or want to shake up meat-free Monday, then this cooking this layered vegetable pie is a must. Not only does this pie pack a flavoursome punch, but the layering of the vegetables makes it visually striking too.

If you’re using a NEFF oven, then the Circo Therm® function allows your pie to have a golde\\n, crunchy exterior while keeping the vegetables nice and tender. The ricotta adds a creamy texture to the pie’s interior, while complementing the natural flavours of the vegetables.

Function: Circo Therm®

Layered Vegetable Pie

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Prep: 30 minutes

Cooking: 1 hour 20 minutes

difficulty: Medium

Serves: 6-8

Ingredients

1 medium sweet potato, (approx. 600g) peeled and cut into 5mm slices
1 medium eggplant, (approx.400g) cut into 1cm slices
¼ cup olive oil
2 medium zucchini, sliced
500g ricotta
¾ cup sliced shallots
2 tbsp chopped basil
Salt and ground pepper
200g punnet cherry tomatoes
¾ cup spicy tomato chutney

Topping

1 cup panko breadcrumbs
2 tbsp chopped basil
1/3 cup grated Parmesan cheese
1 tbsp olive oil

Method

1: Preheat oven to Circo therm® at 200˚c. Line 2 baking trays with baking paper. Toss the sweet potato and eggplant in the oil and arrange in a single layer on the trays.

2: Cook on shelf positions 1 and 3 for 18 to 20 minutes or until lightly golden. Allow to cool.

3: Grease a 23cm springform pan and arrange the sweet potato slices, slightly overlapping over the base. Press the eggplant slices around the edge of the pan to line the side.

4: Layer the zucchini slices over the sweet potato. Combine the ricotta, shallots and basil in a mixing bowl. Season with salt and pepper and mix well.

5: Carefully spoon the ricotta mix over the zucchini. Arrange the cherry tomatoes over the ricotta then spread with the tomato chutney.

6: Combine all the topping ingredients in a bowl and mix well. Sprinkle over the tomato chutney.

7: Place on shelf position 2 and cook on Circo therm® at 170˚c for 1 hour or until the pie is firm. Cool slightly before slicing and serving.

Authors Bio

Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.

Layered Vegetable Pie

Layered Vegetable Pie

Ingredients

Method

Authors Bio

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