Summer Vegetable Pie, Oh My!
I originally came across this recipe a few summers ago, and sent it to N so that she could try it out too. While it’s a good guide for cooking instructions and ingredients (you can basically put in whatever vegetables you want), I’ve found that both times I made it, I needed to triple the cooking time. The recipe says 15 minutes, and when I made it yesterday, it stayed in the oven for about 50. I have a feeling it’s because I sauteed the vegetables for longer than the suggested 3-5 minutes – making them softer and more watery.
In any case, it’s a light but filling dish that tastes just as good the next day, although I would suggest reheating in a toaster oven rather than the microwave to get the pastry crispy. I think I also do prefer the gruyere cheese as a topping, but my now 1/4-block of English cheddar was good too.