Layered Vegetable Pie
Serves 4–6
Ingredients
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2 tsp olive oil
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1 large red onion, thinly sliced, plus extra to serve
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375 g button mushrooms, sliced
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2 garlic cloves, crushed
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2 zucchini, coarsely grated, squeezed of excess moisture
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375 g fresh ricotta
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2 eggs, lightly whisked
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20 g (¼ cup) finely grated parmesan
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2 tbsp chopped fresh continental parsley
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2 tsp finely grated lemon rind
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150 g chopped kale
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600 g peeled pumpkin, thinly sliced
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6 tomatoes, sliced
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300 g peeled sweet potato, thinly sliced
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Watercress leaves, to serve
Method
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Preheat the oven to 190°C. Lightly spray a springform pan with oil and line the side with baking paper.
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Cook onion and garlic: Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 minutes. Increase heat to medium-high, then add mushrooms and garlic. Cook, stirring, for 7–8 minutes or until all liquid has evaporated. Set aside to cool.
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Mix zucchini base: In a bowl, combine zucchini, ricotta, egg, parmesan, parsley, and lemon rind. Season.
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Cook kale: Place kale in a large microwave-safe bowl. Cover and microwave on High for 1 minute or until wilted. Season and set aside.
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Layer the pie:
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Place half the pumpkin slices in the base of the pan, slightly overlapping.
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Top with half the kale, half the ricotta mixture, and half the tomatoes.
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Add sweet potato (slightly overlapping), mushrooms, remaining kale, and pumpkin.
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Top with the remaining ricotta mixture and tomato slices.
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Bake: Cover with foil and place on a baking tray. Bake for 1 hour.
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Remove foil and bake for a further 40–50 minutes, until pie is tender.
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Rest & serve: Set aside for 20 minutes before serving. Top with watercress and extra onion.
🌟 Takeaway
This Layered Vegetable Pie is a wholesome, colourful dish that combines nutrient-packed vegetables with creamy ricotta for a satisfying and healthy meal. It’s perfect as a centrepiece for family dinners or gatherings, offering a hearty, meat-free option that feels indulgent yet nourishing.
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