Savory Vegetable Pie - Unpeeled Journal

A cozy savory vegetable pie recipe that comes together quickly and makes a beautiful, easy dinner with seasonal vegetables and cheese.

Prep Time30

Cook Time45

Pie Dough Chilling Time1

Servings: 6 people as an appetizer; 4 for dinner

Calories: 666kcal

Ingredients

For the Pie Dough

▢ 1 cup unbleached all-purpose flour (+ more for dusting)
▢ 1 cup whole wheat flour (you can substitute all-purpose)
▢ 1/2 teaspoon kosher salt (I use Diamond Crystal)
▢ 1 1/2 sticks (12 tablespoons; 6 ounces) cold unsalted butter, diced small
▢ 1/3 cup cold water

Instructions

For the Pie Dough

In a large mixing bowl, combine the two flours and salt with your fingers or a whisk.
Add the cold, diced butter and work it with fingers until the butter is the texture of small peas in the flour. The butter does not have to be too combined – there should still be loose flour.
Add the cold water and stir with your fingers until it all just holds together in a shaggy mass, and turn out onto a lightly-floured countertop and gather into a flattened round.
PRO TIP: Knead the dough once or twice -- gently! -- if it feels a little too broken up. Avoid working it to the point where it's firm ball; that is overmixed.
Shape/press the dough into a thick, flat disc about 1/2” thick. Wrap it in plastic wrap and chill in the fridge at least 1 hour or overnight.

For the Vegetable Pie Filling and to Finish

Pluck the rosemary, sage, and thyme leaves from the stems. Discard the stems and mince the herb leaves together. Set aside.
Heat a large skillet over medium heat with the olive oil. Add the butternut squash, onion, and 1/2 teaspoon salt and cook, stirring often, until softened (about 10 minutes). Add the kale, garlic, remaining salt, and the pepper. Cook for a few more minutes, stirring, until the kale is fully wilted. Remove from heat.
In a large mixing bowl, stir together 2 eggs, ricotta, grated cheese, and the reserved herbs.
Add the cooked vegetable mixture to the cheese mixture. Stir to combine.

To Assemble and Finish the Vegetable Pie

Preheat the oven to 400°F. Grease or line with parchment a half-sheet pan.
Using a little dusting flour as necessary, roll the pie dough to about 14 inches in diameter. It should be about 1/8" thick. Gently lift the dough into the middle of the sheet pan. It's ok if the dough drapes over the sheet pan; you'll be folding it up in a minute.
Spoon the filling into the center of the pie dough, leaving a 2" margin of dough.
Whisk the third egg in a little bowl. Lightly egg wash the border of dough (this will act as "glue") and fold the dough up, fold by fold, all the way around toward the center of the galette. The center should be open.
Lightly egg wash the pie dough. If you have an extra sprig of thyme or rosemary, place it in the middle for a nice garnish. Bake on the center rack of the oven for about 45 to 50 minutes, until a knife comes clean from the center and it's all nicely browned.
Let set and cool slightly for about 10 minutes. Slice, and serve warm, maybe with a little salad.

Notes

A warm, rustic vegetable pie makes an excellent dinner that is guaranteed to impress. Make the dough at least one hour in advance so it can chill.

This recipe keeps for about two days covered in the refrigerator. Reheat in a 350 degree oven until warmed through.

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.