Roasted Vegetable And Boursin Pie Recipes
ROASTED VEGETABLE AND BOURSIN PIE
A fresh approach to pot pie! The Boursin cheese and veggies are absolutely scrumptious. This would be lovely served in a puff pastry shell as well. Your biggest meat lover won't miss the meat in this vegetarian dinner.
Provided by Shirley Schiavone
Categories Side Casseroles
Time 2h40m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 450 F. Cut squash, peppers, and onion into bite-size pieces. Place in a large mixing bowl and coat well with Italian salad dressing (more or less to taste). Turn out onto a large cookie sheet or flat baking tray. Bake uncovered in preheated oven for 15-20 minutes until tender. Stir halfway through baking. When done, take out and set aside.
- 2. Cut the butternut squash into bite-size pieces; place on cookie sheet. Drizzle with honey and olive oil, coating well. Place in oven when squash, peppers, and onion mixture is done. Cook for 15 minutes until tender. Remove from oven and mix with other vegetables in a large bowl.
- 3. Reduce oven temperature to 375 F. In a large bowl, mix softened Boursin with cream cheese until smooth. Unfold the pie crust and place one in a large pie pan, spread 1/2 the cheese mixture onto the bottom pie crust.
- 4. Place the vegetable over the cheese mixture. Take the remaining cheese mixture and drop spoonfuls onto the top of the vegetable, making sure to distribute over all the vegetables.
- 5. Top with second pie crust. Crimp edges and put 6 cuts into the crust (to vent).
- 6. Place in the middle of the oven and bake for 40 - 45 minutes until the crust is golden.
- 7. Let stand for 10 minutes. Cut into wedges and serve warm.
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- First off, start with the pastry. Put the flour into a bowl and add in the cubed butter. Using your fingers rub the butter in to the flour until you have breadcrumbs. Add in the grated parmesan and mix well. Add a couple of tablespoons of cold water and start to bring the mixture together. Add a couple of tablespoons at a time until you have a non sticky dough. Wrap the dough in clingfilm and put in the fridge until needed.
- Line a baking tray with foil and add the prepared peppers, aubergine, fennel, onion and garlic cloves. Drizzle with olive oil and and a good couple of pinches of salt and pepper. Put in the oven for 30 minutes until the peppers have started to colour. You want the vegetables to keep their firmness. When ready, take them out and put to one side to cool.
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