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Picnic pie
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Total Time:
2 hours 20 minutes
Elevate your picnic game with a stunning rainbow vegetable pie. Pair with crusty bread, cheeses, chutneys, and chilled rosé for the perfect al fresco feast.
Ingredients:
  • 3 cloves of garlic
  • 3 sprigs of fresh rosemary
  • 2 large red onions
  • 2 aubergines
  • 2 courgettes
  • 1 medium butternut squash
  • olive oil
  • 3 large red peppers
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon golden caster sugar
  • 600 g baby spinach
  • 200 g ricotta cheese
  • 2 lemons
  • 60 g Parmesan cheese
  • unsalted butter for greasing
  • plain flour for dusting
  • 640 g shortcrust pastry
  • 1 bunch of fresh basil
  • 100 g soft goat’s cheese
  • 1 large free-range egg
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Slice the garlic, chop the rosemary, onions, aubergines, courgettes, and squash. Place the squash on a tray, season, drizzle with 3 tablespoons of oil, and roast for 35 minutes, adding the garlic and rosemary after 20 minutes. Roast the whole peppers separately until blackened, then peel, deseed, slice, and drain. Caramelize the onions with balsamic and sugar. Grill the aubergine and courgette slices. Wilt and chop the spinach, mix with ricotta, lemon zest, and half the Parmesan. Preheat the oven to 180ºC/350°F/gas 4. Line a cake tin with pastry, sprinkle with basil, layer the vegetables, spinach, onions, goat cheese, basil, and Parmesan. Cover with more pastry, crimp the edges, brush with egg, and bake for 45 minutes or until golden. Let cool before serving.

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