Impress with a show-stopping vegetable pie that steals the spotlight on any holiday table! Fresh layered veggies, homemade basil pesto, and a buttery-flaky crust will leave everyone craving more.
Why You'll Love This Vegetable Pie Recipe
Eye-Catching- The bright colors of the vegetables create a vibrant rainbow effect in this savory pie.
Crusty- A buttery crust combines all the veggies for a crispy and crunchy dish.
Flavorful- The homemade basil pesto is loaded with flavor and complements the zucchini, squash, and carrots in the filling perfectly.
What Is A Vegetable Pie?
Vegetable pie is a savory dish, similar to chicken pot pie but without the chicken. It's made with fresh vegetables, typically layered in a puff pastry crust. It can be served as an appetizer or main course and is excellent for special occasions. The filling can be any combination of your favorite veggies like cauliflower, chopped broccoli, carrots, potatoes, green beans, onions, frozen peas, mushrooms, etc. This recipe uses basil pesto, but other sauces, like a homemade creamy cheese sauce, for a flavorful twist.
- Vegetable Peeler
- Food Processor
- Tart Pan/Pie Plate/Round Baking Dish
- Large Spoon
- Measuring Cups and Spoons
For the Pie
- Whole Wheat Pie Dough- The dough provides the foundational structure of the pie, as well as a crisp and flaky crust.
- Eggplant- Provides a flavorful and meaty texture to the pie.
- Zucchini- Adds a sweet flavor and crunchy texture.
- Carrots- Gives the pie a subtle sweetness and bright color.
- Fresh Basil- Aromatic and adds a subtle flavor complexity.
- Tomato- For decoration.
For the Pesto
- Fresh Basil - The base of the pesto, bringing all of the flavors together.
- Raw Cashews- Adds a nutty flavor and gives the pesto a creamy texture.
- Olive Oil- Used to thin out the pesto and add richness.
- Parmesan Cheese- Provides a salty and cheesy flavor.
- Garlic- Enhances the flavor of the pesto.
- Salt and Pepper- To taste.
How To Make A Vegetable Pie
This pie looks impressive, but it's easy to make. Just a few steps, and you'll have a delicious pie.
First, preheat your oven to 375 degrees F.
Now, it's time to prep your veggies. Use a vegetable peeler to create long, even zucchini strips, yellow squash, and carrots. Don't worry if you make a mistake; you can still use the imperfect pieces for your vegetable design or cook later.
After prepping your veggies, it's time to make pesto. Using a food processor, combine all the ingredients and puree until creamy. Taste and adjust salt as needed.
Let assemble! Roll out your whole wheat dough slightly larger than your tart pan. Press it in, trimming any excess. Spoon and spread the pesto evenly on the bottom of the pan. Now, it's time to layer!
Don't worry. This part is easier than it seems! Start by rounding the darker zucchini strips around the edges, then layer with yellow squash, then lighter zucchini. Finish off with the carrot. For decoration, place a plump tomato in the center. Remember to drizzle olive oil over your beautiful design generously.
Bake the vegetable pie in the oven for 15-20 minutes or until golden brown. Meanwhile, rinse fresh basil leaves. Once the pastry has cooled off, serve warm, garnished with basil leaves.
Popular Substitutions & Additions
- To make this a vegan dish, substitute the Parmesan cheese with nutritional yeast.
- Add red pepper flakes or diced jalapenos for a spicy vegetable pie.
- Use goat cheese or feta cheese for a creamy and tangy flavor. You can also use your favorite grated cheese, like cheddar cheese, instead of parmesan.
- Add vegetables like button mushrooms, sweet potatoes, butternut squash, broccoli florets, onion, bell pepper, or cauliflower.
- To make this dish gluten-free, use a gluten-free crust of your choice.
Can I Freeze A Vegetable Pie?
Yes! You can freeze your vegetable pie after it has cooked. Before freezing, let the pie cool completely before wrapping it in plastic wrap and then aluminum foil. Place it in an airtight container or freezer bag and store it in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and heat for 15-20 minutes in the oven at 375 degrees F.
Vegetable Pie FAQs
How do I store leftover vegetable pie?
To store your leftover vegetable pie, let it cool completely before transferring it to an airtight container. You can keep the leftovers in the refrigerator for up to 5 days.
What is the best type of vegetable to use in a vegetable pie?
You can use any vegetable that you like. The most popular vegetables are carrots, zucchini, squash, eggplant, butternut squash, frozen peas, and tomatoes.
How long does it take to bake a vegetable pie?
The baking time depends on the crust and vegetables' thickness and the type of oven you are using. Generally, it takes anywhere from 15-20 minutes to bake a vegetable pie. Keep an eye on your pie and remove it when the crust is lightly golden brown and the vegetables are cooked through.
Can I make this dish ahead of time?
Yes! You can make this dish by making the pesto, slicing, and prepping your veggies up to 2 days ahead. You can also assemble the whole pie up to a day early. Just make sure it's stored in the refrigerator until ready to cook.
Colorful Vegetable Pie
- Whole Wheat Pie Dough
- 1 Eggplant
- 1 Zucchini
- 2 Carrot large
- Fresh Basil a few small leaves
- 100 gr Fresh Basil
- 50 gr Raw Cashews
- 50 ml Olive Oil
- 50 gr Parmesan Cheese
- 2 cloves Garlic
- ½ tsp Salt
- Cut the vegetables into long strips using a peeler.
- Puree the ingredients for the basil pesto in a blender.
- Spread the whole wheat pie dough in a tart form.
- Pour the pesto and arrange the vegetable strips in a spiral on it.
- Spread the vegetables with olive oil.
- Bake at 375 degrees F for 15-20 minutes.
- Sprinkle with fresh basil leaves.