Editor’s note: The following is a Lenten recipe for the end of our Lent. It is adapted from The Lenten Cookbook by Scott Hahn & David Geisser. Chef David Geisser, a former Swiss Guard, is also the author of The Vatican Cookbook. This and other recipes are offered from Catholic Exchange and Sophia Institute Press.
Ingredients
- 3 Tbsp olive oil
- 2 shallots, minced
- 11/2 cups (300 g) mushrooms, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 2 Japanese eggplants, diced 1 zucchini, diced
- 1 cup (200 g) crushed tomatoes
- Scan 1/2 cup cream
- 5 tsp (25 g) fresh basil, minced
- 2 tsp (10 g) fresh smooth parsley, minced
- Sea salt
- Black pepper, freshly ground
- 1 egg, separated
- 1 batch pie dough
Preparation
Heat the olive oil in a pan; sauté the shallots briefly. Add the rest of the vegetables and sauté briefly. Add the crushed tomatoes, bring to a boil, and mix in the cream and herbs. Reduce the heat and season with sea salt and pepper.
Preheat the oven to 400°F (200°C). Put the mixture in a 6-cup (1.5 L) ovenproof dish. Using some of the dough, form finger-thick rolls and flatten them along the edge of the ovenproof dish. Brush the edge of the dough with the egg white. On a lightly floured surface, roll out the remaining dough to the size of the ovenproof dish and place it over the vegetable mixture. Trim the excess dough and attach it to the top crust with egg white. Brush the crust with the egg yolk and prick several times with a fork. Bake on the lowest rack for about 30 minutes.
