Mediterranean Vegetable Pie In A Potato Crust

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Average Rating: 4 | Rated By: 1 users

There are eight vegetables in this healthy gluten-free vegetable pie. The tasty pie has a crust made of thin layer of potatoes and the vegetables are baked in spiced Italian sauce and creamy ricotta cheese. Because the crust is made with potatoes, this pie is completely grain-free

Ingredients

  • 2 Tbsp. extra virgin olive oil, divided
  • 1 medium size onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp. of each, GF paprika, oregano, basil and 1 bay leaf
  • 1 x 14 oz. can of crushed pure tomatoes
  • 2 medium yukon gold potatoes, skin on, scrubbed and thinly sliced into circles
  • 1 tsp. sea salt and GF freshly ground black pepper to taste
  • 2 cups soft ricotta cheese
  • 1 large egg, whisked
  • 1 medium size Japanese eggplant, 1 medium size zucchini, ½ yellow bell pepper; all thinly sliced
  • 1 portobello mushroom, cut to about ¼ inch thick slices
  • 4 oz. baby spinach
  • Instructions

  • Preheat oven to 400 F
  • THE SAUCE; In a large saucepan sauté onions in 1 tablespoon of olive oil until soft. Add garlic and spices and cook until fragrant. Add tomatoes and simmer over low heat for 15 minutes. Remove bay leaf and season with salt and pepper
  • For the potato crust ~ place potatoes in a pie dish and drizzle with remaining of olive oil. Sprinkle with salt, and pepper, and toss and arrange in the dish like a crust. Bake for 15 minutes. Remove from the oven but leave oven heat at 400 F
  • To construct, combine ricotta cheese, egg, tomato sauce, eggplant, zucchini and yellow peppers in a large bowl. Add half the vegetable mixture over the potatoes, then layer with spinach and arrange portobello mushrooms on the edges of the pie dish. Then layer with the remaining vegetable mixture. Bake for 35 minutes or until the top is golden
  • Cool for 15 minutes before serving. The pie will keep up to three days when refrigerated. Reheat before serving


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