Harvest Vegetable Pie

Harvest Vegetable Pie

Harvest Vegetable Pie

Harvest Vegetable Pie has great vegetable taste because it hasn’t a sauce; its intense flavors come from the very finely sliced vegetables layered with a mixture of extra-virgin olive oil, finely diced red onion and fresh herbs encased in a no-fail goat or cream cheese crust. This pie is easy to make, the only specialized equipment you need is either a food-processor with a fine-slice blade, a mandolin, a box grater with a slice side, or a very sharp knife and a steady hand. This pie makes a great lunch or light dinner paired with soup and salad.

Serves: 6-8

Level of difficulty: easy


-1 1/3 cup all purpose unbleached flour
-1/3 cup pastry flour
-1 ½ tsp. baking powder
-1/3 cup cold butter, cubed
-1 250 g. pkg. cream cheese or soft goat cheese
-¼ tsp kosher salt


The following 4 items are finely sliced vertically:

-1 medium peeled sweet potato and 1 Yukon Gold potato
-1 medium unpeeled zucchini
-1 medium peeled parsnip or small turnip (optional)
-2 roasted sweet peppers peeled, seeded and cut in 2” slices
-1 medium red onion and 1 clove garlic finely diced
-½ cup finely chopped green herbs, parsley, basil etc.
-2 tbs. extra-virgin olive oil (don’t substitute)
-¼ tsp each salt and black pepper
-3 tbsp. breadcrumbs
-1 egg, lightly beaten


-place all dry ingredients, and butter in food processor,pulse until coarse
-add cheese and a few drops of water, pulse until mixture forms a ball (add a little more water if needed)
-knead lightly and chill for 30 mins.
-preheat oven to 400
-toss vegetables in oil
-combine onion, garlic, herbs and seasoning
-roll-out enough dough to line an 8” cake pan or spring-form
-layer vegetables beginning with potato, sprinkling each layer lightly with breadcrumbs and onion –herb mixture
-roll-out dough for top crust, seal edges with beaten egg, crimp, slash steam holes and wash with remaining egg
-cook for approx 30 mins., pierce with skewer to check for tenderness

Complementary Wines: Chardonnay, Pinot Noir

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