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VEGETABLE PIE
Serves 6/8
Blanche the vegetables in boiling salted water
for a few minutes, then drain.
Sauté the chopped vegetables in a pan with a
little oil.
Line the pie dish with baking paper and then
roll out the puff pastry to cover the bottom and
edges. Spread the vegetables over the pastry
base and sprinkle with the grated cheese.
Beat the eggs in a bowl together with the cream
and milk. Season with salt and paprika and
pour the mixture evenly over the vegetables.
Select “PIE” from the “RECIPES” menu then
the “VEGETABLE PIE” recipe and confi rm.
Notes:
__________________________________________
Preparation: 40 min
Cooking time*: 50-60 min
Recommended equipment:
shallow metal pie dish
(diameter approx. 28 cm)
Tips and variations:
Fresh seasonal vegetables will give the best
results. If chopped very fi ne, there is no
need to blanche.
The vegetable pie can be served with
steamed fi sh llet or as an hors d’oeuvres
with a warm vegetable sauce (creamed
leek, tomato or pumpkin).
9
PIE
250 g of fresh puff pastry
450 g of mixed vegetables: artichokes,
asparagus and mushrooms
150 g of roughly grated gruyère cheese
3 eggs
200 ml of single cream
100 ml of milk
salt, pepper, paprika
olive oil
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)
11


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