Vegetable pie with side salad
Plum and rhubarb crumble
Harvest of the day
- For the side salad: cucumber, lettuce, tomatoes, rocket
- For the pie: chard, broccoli, thyme or oregano
- For dessert: rhubarb, plum
- 2 x 320g shortcrust pastry
- 2 red peppers, deseeded and cut into large squares
- 2 yellow peppers, deseeded and cut into large squares
- 1 good tomato pasta sauce
- 1 small courgette
- 2 medium red onions, peeled and thinly sliced
- 2 tbsp passata
- 2 fat cloves garlic, crushed
- 2 sprigs of fresh thyme
- 1 Medium free range egg, beaten
- Salt and freshly ground black pepper
Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
Place the peppers, courgettes, chard, broccoli, onion. Garlic, thyme in a large pan, pour over the olive oil and mix everything together. Cover and cook for 15 min or until soft. Add your passata and stir.
Blind bake: line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm.
Place the vegetables into the case. Unroll the other pack of pastry and drape the pastry lid on top of the pie, pressing the edges together using a fork to seal. Brush the pastry with beaten egg (optional) and bake for 35 minutes until golden brown.
Remove from the oven and allow to stand for 10 minutes before serving.
- 175 g plain flour
- 100 g cold butter cubed
- 250 g plums de-stoned and sliced in half
- 450 g rhubarb washed and chopped into 2-3cm pieces
- 1 teaspoon ground ginger
- ½ teaspoon mixed spice
- 150 g Demerara sugar for the fruit filling
- 50 g Demerara sugar for the crumble
Preheat oven to 200°C (390°F). Place plain flour and cold cubed butter into a large mixing bowl. Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side.
In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and mixed spice. Stir until the sugar and spice fully coats the fruit.
Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish. Scatter the crumble mixture over the top of the fruit. Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.
Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown.