Apple, ginger and rhubarb pie
Harvest of the day
Rhubarb, parsley, thyme, bay leaves
- 3 red peppers, cut into large chunks
- 2 aubergines, cut into ½ cm thick slices
- 8 tbsp olive oil, plus extra for the dish
- 300g lasagne sheets
- 125g mozzarella
- handful cherry tomatoes, halved
For the tomato sauce
- 1 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, sliced
- 1 carrot, roughly chopped
- 2 tbsp tomato purée
- 200ml white wine (or stock)
- 3 x 400g cans chopped tomatoes
- 3 bay leaves
For the white sauce
- 85g butter
- 85g plain flour
- 750ml milk
To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes, bay leaves, and add the thyme. Bring to the boil then simmer for 20 mins. Remove bay leaves. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.
- 375g pack ready-rolled shortcrust pastry
- 400g Bramley apple , sliced
- 400g pack rhubarb , cut into lengths
- 2 tbsp cornflour
- milk , for brushing
- 100g demerara sugar plus extra for sprinkling
- 2knobs stem ginger chopped
Heat oven to 180C/fan 160/gas 4 and grease a large baking sheet. Unravel the pastry and place on the baking sheet. Mix the sliced apple and rhubarb with the sugar, ginger and cornflour then pile into the centre of the pastry. Gather up the sides of the pastry to enclose the fruit so that the pie looks like a rough tart – you need to work with the size of the pastry so it will be more of an oblong shape than round.
Brush the pastry with milk and scatter with demerara. Bake for 35 mins until the pastry is golden and the fruit is tender. Cut into slices and serve with custard.