This dish may sound complicated but it is anything but. Choose seasonal ingredients just make sure there is not too much liquid. Change up the cheese according to your ingredients and your taste. Enjoy.
Ingredients
3 Cups Pumpkin, or Butternut Squash, remove the seeds and skin and cut into cubes
1 Large Onion, peeled and chopped
3 Medium Carrots, peeled and chopped
1-2 Medium Leeks, cleaned and cut in rounds
1-1/2 Cups Goat Cheese, medium firm texture
Salt and Pepper, to taste
1-2 Tablespoons Herbes de Provence, Dried (rosemary, oregano, thyme, sage)
3-4 Tablespoons Chervil, or Flat-leafed Parsley, chopped
1 Prepared Puff Pastry shell or in France pâte feuilletée
Olive Oil, as required
Instructions
Preheat your oven to 375F
In a mixing bowl, toss the chopped pumpkin or squash and carrots in olive oil, salt, pepper, herbes de Provence and chervil
Place into a oven proof baking dish and bake for 30-40 minutes until soft - test with a fork
Choose a heavy frying pan that can go into the oven, or better yet use one with a removable handle
On the stove-top on medium heat allow the chopped onions and leeks to soften add a bit of salt and reduce the heat to allow them to caramelize - about 30-40 minutes
Prepare your pastry as per the directions
Once the pumpkin and carrots are cooked add to the onions and leeks, mix well
Remove from heat
Add chopped goat cheese to the top of the the vegetables
Place pastry on top of your combined ingredients
Bake @ 375F for 20-25minutes
The pastry should turn golden brown and rise
Using a plate larger than your pan, place over the top and inverse the pie.
Voila! Serve warm with a green salad.
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2012/11/one-savoury-fall-pie