Vegetable Pie with Aubergine Onion and Mushrooms

Introduction

The hand-rubbed crust on this vegetable pie is pre-baked for 10 minutes, which helps it stay crisp under the aubergine, onion, mushroom, and raw tomato filling. The mixture of egg yolk, milk, fresh cream, and grated cheese sets the vegetables into a sliceable pie without making it dense. You can use it for a light dinner, lunch with salad, or a make-ahead savory bake.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6 servings

Ingredients

Crust

250 g (1 cup) flour

100 g (0.4 cups) medium-soft butter (leave it out for a half-hour before making the crust)

1 egg

Lukewarm water

1 pinch of salt

Filling

1-2 aubergines (eggplants)

1-2 onions

4 tomatoes

150 g (0.6 cups) of mushrooms

Grated cheese

Milk

1 egg yolk

Fresh cream

Instructions

Crust

Add the flour to a large bowl.

Add the butter, and rub it into the dough with your fingers until the pastry is nearly consistent in texture.

Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth. It should not be sticky, and it should look shiny and medium-yellow.

Filling

Cut the vegetables into thin slices.

Brown the vegetables in oil or butter or steam them, starting with the onions and aubergines (eggplant), then the mushrooms. Keep the tomatoes raw.

Assembly

Roll the dough out about ⅛-¼ inch thick.

Butter a pie pan and fit the dough into the pan. Prick the dough all over with a fork, and line it with some aluminum foil in a curved shape.

Pre-bake the crust for about 10 minutes in a medium oven.

Take the crust out of the oven, and arrange the vegetables over the crust in whatever arrangement pleases you.

In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables.

Cover with grated cheese.

Bake for 15-20 minutes in a medium oven.

Variations

• Replace 50 g of the flour in the crust with whole wheat flour if you want a firmer, nuttier base.
• Use two aubergines and one onion for a softer, more vegetable-heavy filling with less onion sweetness.
• Steam the vegetables instead of browning them if you want a lighter pie with less caramelized flavor.
• Choose a sharper grated cheese for a stronger top layer, or use a milder melting cheese for a softer finish.
• Reduce the mushrooms slightly and add more tomato slices if you want a juicier, fresher filling, but expect a softer slice.

Tips for Success

• Add the lukewarm water gradually when making the crust; too much at once will push the dough past soft and smooth into sticky.
• Slice the aubergines, onions, tomatoes, and mushrooms thinly so the filling finishes cooking in the final bake.
• Let the browned vegetables cool for a few minutes before arranging them on the crust so they do not trap excess steam.
• After the 10-minute pre-bake, the crust should look set and dry on the surface before you add the filling.
• Bake until the cheese is melted and the egg yolk, milk, and fresh cream mixture no longer looks liquid in the center.

Storage and Reheating

Let the pie cool completely, then store slices in an airtight container in the fridge for up to 3 days. You can freeze it, well wrapped or in a freezer-safe container, for up to 1 month, though the tomatoes will soften more after thawing.

Reheat in a 180°C/350°F oven for 10-15 minutes until warmed through. A microwave works for single slices in 1-2 minutes, but the crust will be softer. If reheating from frozen, thaw in the fridge first for more even results.

FAQ

Do you need to peel the aubergines?

No, as long as the skin looks smooth and tender. If the aubergines are large or older, peeling them can give you a softer filling.

Why are the tomatoes added raw?

They finish cooking in the oven and keep some structure that way. Cooking them first can make the filling wetter and less defined.

Can you make the crust ahead of time?

Yes. You can make the dough a day ahead, wrap it well, and keep it in the fridge before rolling and pre-baking.

Can you leave out the fresh cream?

Yes, and use a little more milk instead. The filling will be lighter and slightly less rich, but it will still set.