Should I serve the primeur vegetable pie warm or cold?

The primeur vegetable pie can be served either warm or cold, depending on your preference. Served warm, the pie has a crispy crust and soft vegetables, while served cold, the flavors can develop and the pie takes on a more refreshing character.

Can I make the primeur vegetable pie in advance and reheat it?

Yes, you can make the primeur vegetable pie in advance and reheat it later. Let the pie cool completely after baking and store it in the refrigerator. Before serving, you can reheat the pie in a preheated oven at low temperature until it is warm again. Freezing the primeur vegetable pie is possible, but the quality of the pie may be somewhat affected. The vegetables may become a bit soft after thawing. If you want to freeze the pie, let it cool completely first, wrap it well, and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months.

Primeur vegetable pie

Name: Primeur vegetable pie
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 1 egg; 1 bunch of white asparagus; 110 g green mini-asparagus; 1/3 bunch of young carrots; 200g mini carrots; 6 fresh puff pastry squares (360 g); 1 piece of goat cheese (200g); 3 tbsp mustard; 4 tbsp sunflower oil; Pepper and salt; For the pesto:; the greens of 1/3 bunch of young carrots; 1 lemon; 2 tbsp grated parmesan; 2 dI sunflower oil; 2 cloves of garlic; 1 bunch of dill; pepper and salt; Garnish:; 4 passion fruits; 100g cashews

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Do you want to try making this primeur vegetable pie yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

1 egg
1 bunch of white asparagus
110 g green mini-asparagus
1/3 bunch of young carrots
200g mini carrots
6 fresh puff pastry squares (360 g)
1 piece of goat cheese (200g)
3 tbsp mustard
4 tbsp sunflower oil
Pepper and salt

For the pesto:
the greens of 1/3 bunch of young carrots
1 lemon
2 tbsp grated parmesan
2 dI sunflower oil
2 cloves of garlic
1 bunch of dill
pepper and salt

Garnish:
4 passion fruits
100g cashews

Preparation method

How do you make this?

Remove the hard end of the white asparagus and peel them. Slice the unpeeled remaining vegetables into thin slices with a mandoline, without mixing them. Mix all the vegetables separately with some oil and season them.

Preheat the oven to 190°C. Completely cover a baking sheet with a sheet of baking paper and arrange the puff pastry squares on it. Brush the inner edges of the dough with beaten egg and let them overlap by 1 cm. Press them down with the tines of a fork and poke holes in the dough. Spread mustard on the dough up to 2 cm from the outer edges. Cut the goat cheese into slices and distribute them over the dough. Cover with successive layers of vegetables. Fold the sides of the dough up to form a border and bake in the oven for 45 minutes until golden brown.

Mix the lemon juice, pressed garlic cloves, oil, dill, carrot greens, pepper, and salt into a pesto. Mix with the parmesan.

Toast the cashews over moderate heat in a non-stick pan, without adding any fat.

Finish the pie with a bit of pesto, cashews, and slices of passion fruit (so everyone can add some pulp to their piece of pie if desired). Serve the rest of the pesto on the side.

Tips

What about the asparagus disputes? Turn them into a delicious broth! Fry them with 1 chopped onion in a little butter, add water and simmer for 30 minutes. Especially don't mix! Filter, season and drink the broth nature with a large boiled potato or tie it with a roux. Pizza dough also fits a party, but nice and light!