This might be one way for kids and adults who claim NOT to like vegetables, to eat them. It is very pretty to look at and the vegetables are not mushy in texture. A super summer dish.
- 2 pie crusts (store bought is good)
- 1 large egg
- 1 tsp. cold water
- 1 tbsp. olive oil
- 1 onion, cut into a small dice
- 1 garlic clove, minced
- 1 1/2 cups Emmental cheese, grated
- 1/2 lb. asparagus, trimmed and cut into 1/2 inch pieces
- 1/2 lb. baby carrots, peeled and cut into 1/2 inch pieces (variety of colours is really pretty)
- 1/2 lb. sugar snap peas, cut into 1/2 inch pieces
- 8 small nugget potatoes, sliced in 1/8 inch pieces
- 2 small zucchinis (1 green – 1 yellow), sliced in 1/8 inch pieces
- 1/2 lb. cherry tomatoes, cut in 1/8 inch slices
- pinch of salt and freshly grated black pepper
Preheat oven to 400 degrees. Roll out the pie crusts to cover two 4 inch pie or tart pans. Cut each crust into 5 inch circles and place one circle in each pan. Confused? Never mind, keep going.
Using small cookie cutters, cut out about 18-20 shapes of your choice and place on a parchment lined cookie sheet.
In a small bowl, whisk the egg with 1 tsp. of cold water. If using a pie plate, then take a small brush and brush the one side of the small cut outs and set around the pie plate edges for a pretty design. Fill the plates with baking weights. If using tart pans, just leave on parchment lined baking tray.
With a fork, prick the base of the pie crust and bake all for about 8-12 moments. Remove from the oven and remove the pie weights. Let cool.
In a medium sized fry pan, heat the olive oil and the onion and garlic, cooking until fragrant which could be 4-5 minutes. Divide into two and spread evenly over the base of the pie plates. Top this layer with the grated cheese.
Fill a bowl with ice water and set aside. Bring a large pot with water to the boil. Add the asparagus and cook for 1 minute. Remove with a slotted spoon and plunge into the ice water to prevent further cooking. Remove and blot dry with a paper towel. Repeat with the remaining vegetables.
Now here is where you become creative. Line each vegetable up in rows over the cheese, making sure to reach the edges of the pie plates. Trim if necessary for a perfect fit.
Place in the oven and bake for 13-16 minutes until the cheese has all melted and the vegetables are heated through. This can be served hot or warm (room temperature).
Paired beautifully with a chilled Chardonnay.