Sunshine on the dough
with duxelles filling and colourful veggies
We need some sunshine in our lives to get us through this winter weather, so why not built the most colourful pie you can imagine! This is real Jazztronomy. We give you the basis: puff pastry and duxelles. But from there you can get creative and use any colourful veggie you have close to you or is in season. Serve with a simple salad, and there you have it: a smile and a lovely dinner for everyone!
Ingredients
800 gr chestnut mushrooms
5 shallots
5 cloves of garlic
50 gr (vegan) butter
small bunch of fresh thyme
100 gr of toasted hazelnuts
2 tablespoons soy sauce
1 lemon
1 large sheet of fresh puff pastry
4 or 5 different veggies (for example 1 orange & 1 yellow carrot, 2 different types of beets, a small leftover peace of pumpkin, parsnip, etc.)
salt, pepper, olive oil
fresh parsley for garnish (optional)
Method
Preheat the oven to 170 ‘C. Chop up your mushrooms roughly and fry in a dry frying pan (without oil) with a pinch of salt, until all the moisture has evaporated. Then add the chopped shallots, garlic, butter and thyme and continue frying until the onions are soft. Transfer into a food processor together with the hazelnuts, soy sauce, zest and juice of the lemon, pepper, salt and 2 tablespoons olive oil. Taste for seasoning. That’s the duxelles ready.
Grease in your cake tin, and place the puff pastry. Shape it nicely around the edges. Use a fork to prick a few holes in the base, then place in the oven for 4 minutes. Once out of the oven spread the duxelles over the base of the pie. Use a speed peeler or mandoline to make thin slices of the veggies. Place the veggies on top of the duxelles in whatever shape you like! Brush everything with some olive oil and season with salt and pepper on top. Place in the oven for 30 to 40 minutes, until the veggies are al dente and the pastry nice and golden.
Finally, sprinkle over some freshly chopped parsley and serve with a quick salad. Enjoy the sunshine!