Rustic Pie with Spring Vegetables
Craving a taste of sunshine? Our Rustic Pie with Spring Vegetables brings the vibrant flavors of the season to your table in just 70 minutes! Imagine flaky puff pastry embracing a medley of artichokes, asparagus, and spinach, all nestled with stringy cheese. Get ready to bake this easy pie recipe and savor a delightful vegetarian pie that's perfect for a quick and satisfying meal!
Dietary Information
Servings:
- 1
To prepare the rustic pie with spring vegetables, start by cleaning the artichokes: remove the toughest outer leaves 1, peel the stem 2, detach the tips, separate the stem and cut it into rounds, cut the head in half, remove the inner beard and cut them into wedges 3. Immerse them in water acidified with lemon juice to prevent them from turning black.
- 2
Prepare the asparagus: remove the final part of the toughest stem 4 and cut the rest of the stems into rounds 5, leaving the tips whole. In a pan, flavor the oil with a clove of garlic 6.
- 3
Add the artichokes 7, the asparagus 8 and sauté everything over medium heat for about 3 minutes, then deglaze with white wine 9.
- 4
Season with salt, continue cooking with a lid for another 5 minutes 10. At the end, add the baby spinach and continue cooking with a lid for about 2 more minutes. Remove the clove of garlic 11 and adjust the salt 12.
- 5
Cut the stringy cheese 13 into sticks 14 and then into cubes. Roughly chop the almonds with a knife 15.
- 6
In a bowl, combine the vegetables, cheese and almonds, then mix to combine the filling 16. Spread the puff pastry on the work surface with a sheet of parchment paper underneath, fill it with the filling leaving some free space on the edges 17. Fold the puff pastry towards the center 18 both laterally and from the long side.
- 7
Roll up the puff pastry starting from the folded bottom side 19 to form a roll 20. Seal the ends well to prevent the filling from coming out during cooking. Place the rustic pie on a baking sheet lined with parchment paper. Brush with an egg yolk mixed with 2 tablespoons of milk 21.
- 8
Make 3 diagonal incisions on the surface of the puff pastry, so it won't swell during cooking 22. Bake in a preheated static oven at 200°C for 25-30 minutes. Remove from the oven 23 and let it cool. Your rustic pie with spring vegetables is ready to be enjoyed 24!
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