Provencal vegetable crown pie Festive recipe

A Provencal vegetable pie, tomato, eggplant, pepper, nicely presented in the shape of a crown for your aperitifs, barbecues, light lunch …

This pie is a little halfway between the sublime sun pie with its gourmet rays and the tart with a tart up with a mustard bottom, or the three pepper pie from my mom. She makes a wow effect every time while she is ultra simple to make, a bit like rustic pies where a few folds and voila.

I offer you here A garnish with summer vegetables for a summer crown pie,, served with burrata at the outlet of the oven, But you can use the main principles of this recipe to adapt it with winter vegetables, ham and cheese or any other salty garnish. And even in a sweet version.

Recipe ingredients

This recipe may seem ultra easy, and it is actually, but it is rather complicated for me to describe it because, every time I cook it, I make a slightly different version. Let me explain, here are some variants that you can make:

The choice of vegetables: I offer you eggplant, pepper and cherry tomatoes here. You can vary with the traditional ratatouille vegetables, namely: eggplant, zucchini, pepper and tomatoes.
You can choose two, or three, or the four, or even play on varieties with for example the different colors of peppers or varieties of eggplant.
I advise you to Pre-cooker By panting them with olive oil, onion or shallot, garlic, Provence herbs. You can cook them together or separately.

You can Choose other vegetables : winter vegetables like carrot, leek, pumpkin or butternut squash …

You can cheese Like feta, emmental, reblochon … or mozzarella. I advise you here of the burrata deposited after cooking on the still hot pie.

You can also add bacon For example.

For the base, I choose a little thick tomato coulis. You can Replace with a pesto or mustard base. Mix them possibly with half fresh cheese type saint môret or philadelphia.

These are only examples, the field of possibilities is very wide.

Here are the main steps to successfully succeed in a pretty crown form for your pie. I give you all the steps and my advice here. I also did you a step by step in photosit is often much more speaking. I will also add the compliance with the complete video of the recipe.

Choose a round pie dough. Ideally a puff pastryit will give you pretty inflated triangles that will give volume to your pie. But all types of pie dough are suitable. Speed, shortbread or even sweet in dessert version.

Start by making a round brand in the center. The size of a bowl is perfect. Press a little to mark a large circle without piercing the dough.

Then Using a pointed knife type automatic knife, cut lines in the center of the round. Either two lines by cutting this central circle in four quarters to make 4 points, or in 6 with 3 stabs, or even in 8 with 4 stabs but then you will have small points to your crown.

Garnish the outer ring of the garnish: Tomato coulis, vegetables …

Then finally Before putting in the oven, fold the center tips on the garnished circle. Press a little so that they stay in place and do not fall in the middle during cooking.

You can Leave the dough as is or pass from the gilding on the folded tips: Either of the beaten egg (whole or yellow with a taste of water), or liquid cream, it also works.

I also offer you straighten the dough a little to form a kind of border But it is absolutely not compulsory.

Finally cook for about thirty minutes.