Vegetable Feast Pie

This is very much a comfort food for me but also a way to eat a lot of vegetables. This is a feast of vegetables in an open-faced pie.

The danger here is for the vegetable juices to run and soak the dough but as long as you do what I did, it shouldn’t happen. And I would eat this dough even when soaked because it’s delicious. You can be a bit adventurous and use different veggies if you like. I know this version tastes good. If you bought kale especially for this recipe and you’re not sure what to do with the rest of it, you can toss it in the freezer and use the same way you would use spinach later.

vegetable feast pie

For the crust:

1 cup warm water

2 Tbsp olive oil

3 cups all purpose flour

1 tsp sugar

1 tsp salt

1 tsp dried oregano

1 1/2 tsp dried yeast


vegetable feast pieFor the filling:

1/2 yellow bell pepper

1 big, curly kale leaf

1 garlic clove

2 Tbsp tomato puree

a handful of broccoli florets

a couple of mushrooms

a small piece of Parmesan cheese

a bigger (around 100g) piece of another cheese (I’m using a Norwegian brand called Jarlsberg)

1 tsp of dried basil

1 tsp dried oregano





Start with the crust, mix all of the crust ingredients in a bowl and knead until it forms a dough ball. Leave in a warm place under plastic wrap for 30 minutes.

When you come back after that time, the dough should have risen. Knead it again to get the air out of it and cover the bowl with a plastic wrap again.

Now you can start chopping all the vegetable ingredients. Once you are half way through that process, preheat the oven to 220C/425F, the best program to use is both top and bottom heat.

vegetable feast pie

Once all the vegetables are chopped, take the dough out of the bowl, spray a baking dish with cooking oil, so that the dough doesn’t stick and spread the dough all over the bottom and sides of the dish.

Don’t worry if you’re not very good with dough and there is a hole, just repair it with some leftover dough later.

vegetable feast pievegetable feast pie

Once done spread the tomato puree around the bottom and sprinkle with herbs. Next start layering the vegetables until you run out. Cover with cheese slices.

vegetable feast pievegetable feast pie

Bake for 40 minutes or until cheese browns.


vegetable feast pie


vegetable feast pie

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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