Baking · Finnish

Mediterranean Vegetable Pie

Name: Mediterranean Vegetable Pie
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 200 g Valio butter; 5 dl wheat flour; 0.5 dl cold water; 1 pot arugula domestic; 1 jar (180 g) Valio Keittiö salad cheese cubes; 1 jar (180/280 g) artichoke hearts in oil; 0.5 dl sun-dried tomatoes; 0.5 bags (à 150 g) Valio pizza cheese, grated; 1 pot (150 g) Valio Keittiö crème fraîche; 3 eggs; 0.5 dl pine nuts; 1 tub (250 g) cherry tomatoes

This vegetable pie features the delicious flavors of sun-ripened vegetables. If you prefer, you can replace the homemade crust with store-bought puff pastry.

Smarrig Kitchen13y

Machine-translated, original language: Suomi.

Prep 40 min Cook 30 minTotal 1 h 10 minInspired by valio.fi

Method

1
Rub the softened butter into the wheat flour. Add the water. Mix quickly into a dough.
2
Pat the dough into a sheet of approx. 30 x 35 cm on a baking sheet lined with parchment paper. Fold up approx. 1.5 cm high edges so that the filling stays on the pie better.
3
Rinse and dry the arugula. Set aside 1/4 of it for decoration (choose beautiful leaf tips). Chop the rest and sprinkle over the dough crust.
4
Drain the salad cheese and crumble it over the crust. Drain the artichoke hearts and sun-dried tomatoes. Cut the artichokes into 4 to 6 pieces. Chop the sun-dried tomatoes. Spread over the dough crust. Sprinkle the grated cheese on top.
5
Mix the crème fraîche and eggs together. Pour the mixture over the filling. Sprinkle the pine nuts on top.
6
Bake at 200 °C on the lower / middle rack of the oven for approx. 30 min.
7
Before serving: Cut the pie into 3 x 4 -> 12 pieces or 4 x 5 -> 20 pieces. Garnish with the reserved arugula and cherry tomatoes cut into small wedges.

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