Description
This delicious vegetarian pizza pie features layers of roasted aubergine, charred red peppers, fresh tomatoes, and vegetarian mozzarella cheese nestled in a crisp shortcrust pastry. Flavored with fresh oregano, basil, and black olives, this baked savory pie is perfect for a flavorful meal that combines fresh and roasted vegetables with creamy cheese in a golden pastry crust.
Ingredients
Scale
Vegetables and Toppings
- 1 aubergine, thinly sliced
- 2 red peppers
- 450g fresh plum tomatoes
- 12 pitted black olives, roughly chopped
- 2 tbsp chopped fresh oregano
- handful chopped fresh basil
Cheese and Dairy
- 225g vegetarian mozzarella cheese, sliced
- 1 tbsp milk, to glaze
Pastry and Oils
- 1 quantity shortcrust pastry (to line and cover the pie)
- 2 tbsp olive oil
Instructions
- Preheat and Roast Vegetables: Heat your oven to 200°C (fan 180°C) or gas mark 6. Brush the aubergine slices with olive oil and place them and the whole red peppers on a baking tray. Roast for 15-20 minutes until the aubergine is golden and tender and the red peppers are charred and blistered.
- Prepare Roasted Peppers: Place the hot, roasted peppers in a sealed plastic bag and leave to cool. Once cooled, cut the peppers in half, remove the blackened skin and seeds, then slice into thick strips.
- Prepare Tomatoes: Halve the plum tomatoes, remove seeds and juice, then pat dry using kitchen paper. Thinly slice the tomatoes carefully to avoid excess moisture.
- Line Pie Dish: On a lightly floured surface, roll out half of your shortcrust pastry and use it to line a 20cm pie plate, ensuring it fits well into the edges.
- Assemble First Layer: Arrange half the roasted aubergine slices evenly in the pastry case, seasoning lightly. Top with half the prepared roasted pepper strips, seasoning again between layers.
- Add Cheese and Tomatoes: Layer half the vegetarian mozzarella slices over the peppers, then cover with half the sliced tomatoes. Sprinkle half the chopped black olives, oregano, and basil evenly across this layer.
- Repeat Layers: Repeat the layering process using the remaining aubergine, peppers, mozzarella, tomatoes, olives, oregano, and basil, building up the pie with the fresh and roasted ingredients.
- Seal with Pastry Lid: Brush the edges of the pastry border with water. Roll out the remaining pastry and place it over the filled pie, trimming and pinching the edges together to seal completely.
- Glaze and Bake: Brush the top pastry with milk for a golden finish. Place the pie on a baking sheet and bake in the preheated oven for 25 minutes until the pastry is crisp and golden brown.
Notes
- Using vegetarian mozzarella ensures the pie remains suitable for vegetarians without compromising on the cheesy flavor.
- Removing seeds and juices from tomatoes helps prevent the pastry from becoming soggy during baking.
- Roasting the peppers under high heat until charred adds a smoky depth that contrasts beautifully with fresh herbs.
- You can prepare the roasted vegetables ahead of time to save on cooking day.
- Serve warm for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Keywords: vegetarian pizza pie, aubergine pie, roasted vegetable pie, shortcrust pastry pizza, vegetarian mozzarella, baked savory pie
