Mediterranean pisto pie with tapenade and salmorejo sauce

Name: Mediterranean pisto pie with tapenade and salmorejo sauce
Yield: Serve 4
Cuisine: Spanish
Ingredients: 1 aubergine, cut into large dice; 4 tablespoons olive oil; 4 garlic cloves, thinly sliced; 1 red onion, thinly sliced; 1 red chilli, deseeded and finely chopped; 1 teaspoon picked fresh oregano; 2 courgettes, sliced; 1 red pepper, deseeded and finely sliced; little beaten egg; 1 teaspoon sesame seeds; 400 g prepared puff pastry; 3 tablespoons tapenade; 4 ripe tomatoes; 1 onion, finely chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tablespoon white wine vinegar; 1 tablespoon chopped fresh flat-leaf parsley; 1 garlic clove, crushed; 2 tablespoons olive oil

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A pisto is a typical Spanish-style ratatouille made with wonderfully colourful vegetables and bursting with flavour. Good on its own, I think when wrapped in flaky buttery pastry it is unbeatable. A classic salmorejo sauce completes this dish fit for any table. Tapenade is a spicy olive paste flavoured with capers and is available from supermarkets.

Ingredients

Europe
Spain
Mediterranean
Gluten-free
Pie
Vegetarian

Ingredients

Method