Saturday was Savory Pie Day at Pasolivo Olive Oil in Paso Robles and here’s the recipe that we made at our workshop. We all agreed that it was a very yummy pie.
SAVORY SUMMER HARVEST PIE
1/2 cup Pasolivo Olive Oil
1 medium large onion, chopped
2 cloves garlic (more if you like)
1 eggplant, cubed
2 cups zucchini, cubed
1 sweet pepper, seeded and chopped
2 cups tomatoes, chopped
1 handful of fresh basil, chopped
Salt & Pepper to taste
2 t red wine vinegar
1 recipe for double crust pie dough
In a heavy frying pan, heat olive oil over medium heat.
Add onion and garlic and cook until the they are looking wilted (about 8-10 minutes).
Add eggplant and cook for another 5 minutes.
Then add zucchini, pepper and tomatoes, cover and cook for about 30 minutes until the vegetables have cooked down a bit. If there is too much liquid, remove cover and reduce.
Pour into an unbaked pie shell and finish with a lattice crust.
Brush with an egg yolk wash.
Chill the pie while you are preheating the oven to 475F.
Bake 10 minutes at 475 for 10 minutes. Turn down oven to 375 and bake for 20 minutes more.