Herb and hazelnut pie recipe

Name: Herb and hazelnut pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) pate feuilletee, or 1 packet puff pastry; 2 eggplants (aubergine); 3 capsicums (peppers), in different colours; 2 zucchini (courgettes); 4 small onions; 2 sprigs rosemary; 1 bay leaf; 150 ml (5.3fl oz) olive oil; 2 bunches basil; 100 g (3.5oz) hazelnuts; 1 pinch salt and pepper; 1 egg

Servings: persons

250 g (8.8oz) pate feuilletee, or 1 packet puff pastry
2 eggplants (aubergine)
3 capsicums (peppers), in different colours
2 zucchini (courgettes)
4 small onions
2 sprigs rosemary
1 bay leaf
150 ml (5.3fl oz) olive oil
2 bunches basil
100 g (3.5oz) hazelnuts
1 pinch salt and pepper
1 egg

1
Chop the eggplants, capsicums and zucchini into large cubes.
2
Peel and finely chop the onions.
3
Mix the vegetables together, add 1 sprig of rosemary and the bay leaf and drizzle with the olive oil.
4
Arrange everything in a baking dish and bake for 3 hours at 150C (300F/Gas 2) they should be well stewed down.
5
Stir the vegetables regularly during cooking.
6
Pluck and finely chop the basil leaves.
7
Place the hazelnuts on a baking tray and lightly toast at 180C (350F/Gas 4) for 5 minutes, then rub in a clean tea towel (dish towel) to remove the skins.
8
Add them to the slow-cooked vegetables, along with the basil leaves.
9
Season and allow to cool.
10
Divide the dough in half and roll out two rectangles of the same size until about 3 mm (1/8 inch) thick.
11
Line a baking tray with baking paper and lay one rectangle of dough on top.
12
Spread the slow-cooked vegetables over the pastry dough, leaving a 1 cm ( 1/2 inch) border all around.
13
Whisk the egg with 3 teaspoons of water and glaze the edges.
14
Cover with the second piece of pastry.
15
Seal the two rectangles of pastry dough together by pinching the edges with the back of a fork.
16
Glaze the top of the pie and decorate with the remaining sprig of rosemary.
17
Bake at 180C (350F/Gas 4) for 30 minutes.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 g (8.8oz) pate feuilletee, or 1 packet puff pastry, 2 eggplants (aubergine), 3 capsicums (peppers), in different colours, 2 zucchini (courgettes), and more.

Yes, Herb and hazelnut pie recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!