Picnic Pie

Picnic Pie

main courses | 10-12

The time has come to break out your hamper and embrace the joys of outdoor dining. And what better way to kick off the picnic season than with this magnificent pie, which, with its colourful layers of vibrant vegetables, is a brilliant showcase for fresh and seasonal produce. Just add some good bread, your favourite cheeses and chutneys and a bottle or two of chilled rosé, and let the sun shine on!

1. Preheat the oven to 200C/gas 6. Place the squash on an oven tray, season and drizzle over 3 tablespoons of olive oil. Roast it on the top shelf of the oven for 35 minutes, until soft, adding the garlic and rosemary after 20 minutes.
2. Put the peppers on a second tray and place on the lower shelf of the oven for 35 minutes, or until blackened. Tip them into a bowl, cover with cling film and set aside for 10 minutes.
3. Peel and discard the skins of the peppers, deseed, then slice the flesh into large pieces. Season, then place in a colander to drain.
4. Heat 2 tablespoons of oil in a large pan over a medium heat and sweat the onions for 10–12 minutes, until just caramelised. Stir in the balsamic and sugar and cook for another 5 minutes.
5. Place a griddle pan over a medium–high heat. Brush the aubergine and courgette slices with oil and place on the hot griddle for 5 minutes, until soft and lightly charred (do this in batches). Turn and season them halfway through, then transfer to a plate. Set aside.
6. Fill and boil the kettle. Put the spinach in a colander and pour over the boiling water to wilt it. Let it cool, then squeeze it dry, chop it up and pop it into a bowl.
7. Add the ricotta to the spinach, along with the lemon zest and half of the parmesan. Season, stir to combine and set aside.
8. Reduce the oven temperature to 180C/gas 4 and grease and flour a 23cm spring-form cake tin.
9. On a floured surface, roll out 420g of the pastry, so it fits the base and sides of the tin. Press it into place, leaving a little overhang, and trim off any excess.
10. Sprinkle half of the basil and half of the remaining parmesan over the pastry base, then layer up the veg. Begin with the courgettes and aubergines followed by a layer of the peppers, then the spinach. Spoon over the squash and onions, dot over pieces of the goat’s cheese, then scatter on the rest of the basil and parmesan.
11. Brush the beaten egg around the edge of the pie. Roll out the rest of the pastry, place it on top and crimp the edges with your fingers to seal. Poke a hole in the pastry top and brush with the beaten egg.
12. Bake the pie in the oven for 45 minutes, until golden, covering the top with kitchen foil for the last 10 minutes if it looks too dark. Leave the pie to cool in the tin on a wire rack for 10 minutes, then take it out of the tin to cool completely. Serve hot or cold.

 

Recipe Lizzie Harris
Photo Sam Stowell

ingredients

• 1 medium butternut squash, peeled and cut into 5mm slices
• Olive oil
• 3 garlic cloves, sliced
• 3 sprigs of rosemary, leaves picked and chopped
• 3 large red peppers
• 2 large red onions, sliced
• 1 tbsp balsamic vinegar
• ½ tsp golden caster sugar
• 2 aubergines, sliced lengthways, 5mm thick
• 2 courgettes, sliced lengthways, 5mm thick
• 600g spinach
• 200g ricotta
• Zest of 2 lemons
• 60g parmesan
• Butter, for greasing
• Flour, for dusting
• 640g shortcrust pastry
• 2 handfuls of basil leaves
• 100g soft goat’s cheese
• 1 egg, beaten

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