Vegetables pie

vegetables pie.jpg
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Pie Crust
85 g butter, softened
1 egg yolk
2 Tbsp plus 1 Tsp castor sugar
1 1/5 cups flour
2 Tbs water or milk

1 small eggplant, cubed
2 small carrots, cut into bite size
1 small zucchini, cubed
1 bunches brocollini, cut into bite size
150 g cup mushroom, cut into quarter
2 Tsp garlic, chopped
2 Tsp paprika
1 Tsp coriander
salt and pepper to taste
oil for frying vegetables
220 g tasty grated cheese or any cheese


Pre heat oven 180 C. Combine the butter and sugar in a bowl and beat until smooth and whitish in color. Add in the egg yolk and mix until combined. Sift the flour into the mixture and mix to combine. Using your hand, knead until a dough forms.

Dust your work space with flour and flatten out the dough to 1/4 inch in thickness.
Press the dough onto a tart pan. Prick the bottom of the pie crust with a fork all over. Bake for 15 -­20 minutes. Take out of the oven and cool completely.

To make vegetables
Pre heat oven 180 C. Take the pie crust out to room temperature. Heat oil in pan over med heat, stir fry garlic, paprika and coriander until fragrant, add carrot and zucchini fry for 3-5 minutes until tender slightly then add brocollini and eggplant. Continue to fry until tender about 5-10 minutes. Then add in mushrooms for 1-3 minutes. Remove from heat and cool slightly.

Once pie crust is room temperature, add the cool cooked vegetable and sprinkle the cheese on top. Bake for 15-20 minutes until cheese melted.

Note: I bake my pie one day before. So the next day before I make the vegetables, I preheat oven 180 C again.