The pie crust is made with olive oil and wholemeal flour, resulting in a nutty flavour that anchors the vegetables in this pie.
- 1 red capsicum
- 1 green or yellow capsicum
- 1 small eggplant
- 1 medium zucchini
- 2 eschallots, peeled
- 1 small head garlic, separated into cloves, peeled
- ¼ cup (60 ml) extra virgin olive oil
- 120 g goats’ cheese
Olive oil pie crust
- 2 cups (320 g) wholemeal plain flour
- 1 tsp salt
- ½ cup (125 ml) cold water
- ⅓ cup (80 ml) extra virgin olive oil
- 1 cup (150 g) pitted black olives
- ¼ cup (35 g) semi-dried tomatoes in oil, drained
- 2 tbsp (40 ml) extra virgin olive oil
- 2 tbsp (40 ml) red wine vinegar
- ¼ cup thyme or oregano leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 200⁰C and line two large baking trays with baking paper.
- For the vegetables: chop capsicums, eggplant, zucchini and eschallots into 2cm dice. Tumble onto one of the prepared tray with garlic cloves, drizzle with olive oil and toss with your hands to ensure all are coated. Season well with salt and pepper and roast for 20 minutes or until the vegetables are cooked through, tossing the vegetables after 10 minutes to ensure even cooking.
- For the olive oil pie crust: combine flour and salt in a large bowl. Make a well in the centre and add cold water and olive oil. Using one hand, quickly mix the ingredients together just until they form a ball. Place the ball on the remaining prepared tray and, using your fingers, push the dough into rectangle shape measuring 30cm x 23cm. It should be 0.5cm thick. Using your thumb and pointer finger press the pastry edges to form an edge of around 1cm, then pinch pleat this edge using your fingers. Bake the pie crust for 10 minutes.
- For the herbed tapenade: process all ingredients until smooth.
- Remove the pie crust from the oven, spread the base with the herbed tapenade, top with roasted vegetables and crumble over goats’ cheese. Bake for 30 – 40 minutes or until the pie is golden and cooked through. If the vegetables and cheese are browning too much, cover with a sheet of aluminium foil. Slice and serve immediately.