Jamie Magazine
By Lizzie Harris
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About the recipe
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!
Recipe From
Jamie Magazine
By Lizzie Harris
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
600g baby spinach
200g ricotta cheese
2 lemons
60g Parmesan cheese
unsalted butter, for greasing
plain flour, for dusting
640g shortcrust pastry
1 bunch of fresh basil
100g soft goat’s cheese
1 large free-range egg
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