Individual Roasted Vegetable Pie

I’m ready for spring.

I’m ready for mint and coral colors, for strappy sandals and flowy dresses, for fresh berries and lemonade and flowers and picnics.

The only thing keeping me happy with this whole winter-shenanigan are my boots and my massive collective of tea. Oh, and my man sweater and oversized blanket. Something about wearing boots makes you feel powerful.

Despite my longing for spring, I decided to make a hearty, warm, home cooked meal. This is a bit of a doozy. I kind of took the easy way out with it, but yes, a bit of a doozy. So, if you’re on for a real undertaking, make this. If you’re not? Order takeout. I won’t judge.

Now, the big white globs on this are much more appetizing than they appear. That’s some ricotta that I got tired of whisking and poured over the vegetables a little preemptively. Don’t be afraid of a little homemade crust and some scary-looking white blobs. This baby pie is fabuloso.

Individual Roasted Vegetable Pie
Adapted from Duonosirzaidimu

1/4 c whole wheat flour
2 tbsp butter
1-2 tbsp water
1/2 mixed vegetables (I used onions, tomatoes, carrots, butternut squash, and peppers)
1 tsp olive oil
1/4 tsp chopped rosemary
1/4 tsp dried oregano
1 egg white
1 tbsp ricotta cheese
1 tbsp plain almond milk

1. Combine flour and butter. Cut butter into flour with a fork and knife until crumbly.
2. Add water gradually, kneading with hands, until forming dough.
3. Press dough into ramekin and bake at 300°F for 15 minutes.
4. Chop vegetables and spread onto baking sheet. Drizzle olive oil, rosemary and oregano on top. Roast at 350°F for 30 minutes, stirring occasionally.
5. Spoon vegetable mixture into ramekin.
6. Combine egg white, ricotta, and milk. Whisk well (or not well, if you’re lazy like me) and pour over vegetables. Bake at 300°F for 30 minutes.

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