Ingredients:
1 tablespoon olive oil or 1 tablespoon butter
2 garlic cloves
1 leeks
3/4 cup semi dried tomatoes ( or sun-dried)
2 cups mixed vegetables ( I usually use mushrooms, capsicum, broccoli, zucchini, asparagus, shallots, sweet potato, but any ve)
1 cup white wine
600 ml thickened cream
1 1/2 tablespoons dry sherry
1 1/2 tablespoons whole grain mustard
salt and pepper
1 pinch sugar
herbs ( yr choice)
frozen puff pastry
1 eggs, to egg wash top pastry dough
1 pinch sesame seeds or 1 pinch poppy seeds
Directions:
Preheat oven to 190 C.
Dice sweet potato and cook in microwave for 2 minutes (or boil until soft).
Chop up your veggies.
Heat big pan (I use a flat wok) over medium/high heat and add oil, add garlic for 30 seconds until fragrant. Add chopped Leek, mushrooms, zucchini and asparagus and cook until soft.
Add sun-dried/semi dried tomatoes and 1 cup of white wine, reduce heat and simmer until tomatoes are soft and start to break up and wine has reduced by at least half.
Add cream, sherry, mustard and rest of veges including sweet potato (except shallots).
Bring to boil, then simmer until thickened (if it doesn’t go as thick as you like, add 1 tsp of cornflour to 1tbs of cold water and add). Season with salt and pepper, pinch of sugar and your choice of herbs and shallots.
Grease a quiche dish and line with frozen puff pastry, add mixture and cover with pastry.
Egg wash top of pastry and cut two slits through top of pastry to let out hot air. Sprinkle with sesame or poppy seeds.
Put pie in oven and bake for approximately 45 minutes or until crust is golden. Serve with salad and hot Italian bread.
Servings: 5
Time preparation: 20 min.
Time total: 65 min.