Lay­ered veg­etable pie

serves 6| prep 30 mins | cook 2 hours 5 mins - - CHRISTMAS -

2 tsp olive oil 1 large red onion, thinly sliced, plus ex­tra, to serve 375g but­ton mush­rooms, sliced 2 gar­lic cloves, crushed 2 zuc­chini, coars­ley grated, squeezed of ex­cess mois­ture 375g fresh ri­cotta 2 eggs, lightly whisked 20g ( 14 ⁄ cup) finely grated parme­san 2 tbs chopped fresh con­ti­nen­tal pars­ley 2 tsp finely grated le­mon rind 150g trimmed kale, coarsely chopped 600g peeled but­ter­nut pump­kin, thinly sliced 6 vine-ripened toma­toes, sliced 300g peeled sweet potato, thinly sliced Wa­ter­cress leaves, to serve

1 Pre­heat the oven to 190°C/170°C fan forced. Lightly spray a 24cm spring­form pan with oil and line side with bak­ing pa­per. 2 Heat oil in a fry­ing pan over medium heat. Cook onion, stir­ring, for 5 min­utes. In­crease heat to medium-high. Add the mush­rooms and gar­lic. Cook, stir­ring, for 7-8 min­utes or un­til all the liq­uid has evap­o­rated. Set aside to cool. 3 Mean­while, com­bine the zuc­chini, ri­cotta, egg, parme­san, pars­ley and le­mon rind in a bowl. Sea­son. 4 Place kale in a large mi­crowave-safe bowl. Cover and mi­crowave on High for 1 minute or un­til wilted. Sea­son and set aside. 5 Place half the pump­kin, slightly over­lap­ping, in base of pan. Top with half the kale, half the ri­cotta mix­ture and half the tomato. Top with sweet potato, slightly over­lap­ping, mush­rooms, re­main­ing kale and pump­kin. Top with re­main­ing ri­cotta mix­ture and tomato. Cover with foil and place on a bak­ing tray. Bake for 1 hour. Re­move foil and bake for a fur­ther 40-50 min­utes, un­til pie is ten­der. Set aside for 20 min­utes be­fore serv­ing. Top with wa­ter­cress and ex­tra onion.

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