Vegetable Parmesan Cheese Pie
Comments: The trick is… to immediately cover roasted peppers with a damp cloth, and they will be easier to peel!
1 small sweet red pepper 1 small sweet yellow pepper 1/2 pound [227 g] pastry dough 2 tablespoons [30 mL] olive oil 2 onions, sliced 2 zucchinis, sliced 2 cloves garlic, crushed 3 tomatoes, sliced Salt and pepper, to taste Pinch of Cayenne pepper 1 tablespoon [15 mL] freshly chopped oregano 1/4 cup [60 g] freshly grated Parmesan cheese Broil sweet peppers until skin is wrinkled; transfer sweet peppers into a plastic bag and refrigerate for 20 minutes. Delicately peel, half, remove membranes and seed sweet peppers. Preheat oven to 400°F [200°C]. Roll pastry dough; line in a 9-inch [23-cm] pie plate. Cover dough with waxed paper; top with a clean pie plate, and bake for 8 minutes into preheated oven. Remove top pie plate and waxed paper; bake for 5 minutes more. Into a medium-size frypan, preheat olive oil over medium heat. Brown together onion and zucchini slices along with crushed garlic for 4 minutes. Fill pie crust with mixture; top with tomato slices. Season generously with salt and pepper; sprinkle all over with freshly chopped oregano and Cayenne pepper. Cut cooled sweet peppers into strips; use to garnish the pie. Sprinkle all over with grated Parmesan cheese. Bake into preheated oven for 20 minutes. Serve, warm or cold.