Provencal Vegetable Pie
COVID-19 outbreak:
As of 21st March 2022 all major restrictions have been
lifted. Our task programme will continue as
before.
From 1st April we have significantly increased the number of
volunteers permitted in our minibus. We hope this will make it easier for you
to come on task with us. In line with guidance for public
transport, face masks are encouraged but are no longer required.
Lateral flow testing is no longer generally available.
As before, volunteers who are experiencing symptoms should not
attend tasks
2011/04/01
Martin and Sharon Brownjohn
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
- 100g butter
- 2 onions peeled and chopped
- 4 garlic cloves chopped
- 4 x 400g cans plum tomatoes
- 3 tbsp tomato puree
- generous pinch of dried oregano
For the filling
- 4 tbsp olive oil
- 2 red onions peeled and sliced
- 2 small fennel bulbs diced
- 4 courgettes diced
- 2 x 400g cans flageolet beans
- 250g pitted black olives chopped
- 2 tbsp capers
For the topping
- 2 sticks french bread
- 180ml - 12 tbsp - extra virgin olive oil
- basil - fresh or dried
- parsley - fresh or dried
- 2 garlic cloves chopped
- 50g grated cheddar or parmesan
Method
For the tomato sauce
- Melt the butter in a saucepan, add the onions
and garlic and cook gently for about 10 minutes until softened.
- 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
- Preheat oven to 200C /Gas Mark 6
- 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.
- Stir into the hot tomato sauce, together with
the flageolet beans and their liquid, the olives, capers and seasoning to
taste.
- Transfer to a lightly oiled baking dish (or 2)
and cover with foil. Bake for 30 minutes
For the topping
- Slice the bread so that it will cover the
vegetables in the baking dish(es).
- Mix extra virgin olive oil, herbs and garlic in
a bowl, remove stew from the oven, dip the bread slices into the mixture
and arrange overlapping slices on top the vegetables to form a crust.
- Scatter the cheese over the bread crust and bake
for a further 15 minutes.
