Provencal Vegetable Pie

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2011/04/01

This is a dish of three parts comprising a vegetable filling in a tomato sauce covered with a french bread topping.

Notes

Despite the many ingredients and much prepping, this recipe is really hearty and tasty. Remember that when cooking on a residential there are plenty of people who are willing to help.

This is a dish of three parts comprising a vegetable filling in a tomato sauce covered with a french bread topping. If there isn't an oven at your accommodation you could probably still make this using a hob and grill.

Serves 8-12, depending on greed level.

Ingredients

For the tomato sauce

For the filling

For the topping

Method

For the tomato sauce

  1. Melt the butter in a saucepan, add the onions and garlic and cook gently for about 10 minutes until softened.
  2. Add the tomatoes with the tomato puree and oregano. Cook, uncovered, over a low heat for 25 - 30 minutes, stirring occasionally until the sauce is thick and pulpy and season with salt and pepper.

For the filling

  1. Preheat oven to 200C /Gas Mark 6
  2. Heat the olive oil in a frying pan, add the onion and fennel and fry gently for 10 minutes or until softened. Add the courgette and fry for a further 5 mins.
  3. Stir into the hot tomato sauce, together with the flageolet beans and their liquid, the olives, capers and seasoning to taste.
  4. Transfer to a lightly oiled baking dish (or 2) and cover with foil. Bake for 30 minutes

For the topping