Pisto Pie With Tapenade And Salmorejo Sauce

Holiday.Cook's picture

Jan. 22, 2011

Ingredients

Aubergine 1 , cut into large cubes
Red onion 1 , thinly sliced
Garlic 4 Clove (20 gm) , thinly sliced
Courgettes 2 , sliced
Red pepper 1 , seeded and finely sliced
Red chili 1 , seeded and finely sliced
Oregano leaves 1 Teaspoon
Puff pastry 400 Gram
Tapenade 3 Tablespoon
Egg 1 , beaten
Sesame seeds 2 Teaspoon
For salmorejo sauce
Tomato 4 , halved
Onion 1 , finely chopped
Garlic 1 Clove (5 gm) , crushed
Olive oil 2 Tablespoon
White wine vinegar 1 Tablespoon
Flat leaf parsley 1 Tablespoon , chopped to make 1 tablespoon

Directions

Heat 4 tbsp olive oil in a large frying pan, add the aubergine and fry for 2-3 minutes.

Add the remaining vegetables and chilli and fry until softened.

Season.

Add the oregano and mix well.

Leave to cool.

Heat the oven to 200C/fan 180C/gas 6.

On a lightly floured surface, roll out half the pastry to a rectangle 25cm x 20cm and put on a baking sheet.

Spread the tapenade over the pastry and spoon over the vegetables, leaving a 2.5cm border around the edge.

Roll out the remaining pastry to the same size and lay on top of the vegetables.

Brush the edges with egg and press together to seal.

Lightly mark squares on the pastry with the back of a knife, brush with egg and sprinkle with sesame seeds.

Bake for 30-35 minutes or until risen and golden brown.

Meanwhile, to make the salmorejo sauce, put the tomatoes on a baking sheet and put under a hot grill until charred on both sides.

Cool, then peel and seed.

Put the tomato in a food processor with the remaining ingredients, except the parsley.

Whizz to a smooth sauce.

Season, put in a bowl and add the parsley.

Serve slices of the pie with the salmorejo sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3157Calories from Fat 1836

 % Daily Value*

Total Fat 205 g315.4%

Saturated Fat 28 g140%

Trans Fat 0 g

Cholesterol

Sodium 1404 mg58.5%

Total Carbohydrates 288 g96%

Dietary Fiber 40 g160%

Sugars 53 g

Protein 60 g120%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet