Vegetable Parmesan Cheese Pie

Vegetable Parmesan Cheese Pie

Comments: The trick is… to immediately cover roasted peppers with a damp cloth, and they will be easier to peel!
Servings: 4
Ingredients Preparation

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.