Veggie Ribbon Pie with Cream Cheese Filling
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What’s Up, Hungry People
Fall is in full swing. My garden is on its last legs of the season but is still dutifully pumping out eggplants, zucchini, and squash. In order to use it all up before it goes rotten, I decided to make it into a beautiful ribbon veggie pie.
Inspired by a Tasty recipe, I decided to put my own twist on the pie by giving it a creamy hidden filling. To achieve perfectly thin slices, you can use a mandoline – or if you are extra patient, you can also use a vegetable peeler or even just a very sharp knife.
This pie is certainly a showstopper – and it only LOOKS difficult to do. With a little patience, you could be making the same pie on the Great British Bake Off next season. Just make sure you don’t have a soggy bottom!
For the pie crust, you can make your favorite recipe from scratch or just do what I did and buy the premade variety. With a topping so perfect, no one will even notice you didn’t make the crust from scratch.
Even the side shots are glorious. It’s like a delicious redux on ratatouille – in pie form!
Here’s What You Need
- Chinese eggplant: Provides a slightly sweet and tender texture.
- Zucchini: Adds a mild flavor and moist texture.
- Yellow squash: Offers a sweet and nutty flavor.
- Sweet potato: Brings sweetness and a firm texture.
- Cream cheese: Adds creaminess to the filling.
- Parmesan cheese: Adds a savory, nutty taste.
- Fresh thyme: Brings an earthy, floral flavor.
- Fresh oregano: Adds a robust, slightly minty taste.
- Pie crust: Serves as the base for the pie.
- Olive oil: Used for drizzling to add moisture and flavor.
- Salt: Helps dehydrate the veggies and enhance flavor.
- Water and egg white mixture: Used for brushing the crust.
- Crème fraîche: Adds a tangy, creamy finish.
Let’s Cook
First things first, preheat your oven to 400°F. Using a mandoline slicer (or peeler, or knife if you have the patience), slice all of the vegetables to 1/16th inch thin. Lay the slices out in an even layer, season them with salt, and pat them dry with a paper towel. Let them air dry for another 15 minutes, then blot again with paper towels. This step is crucial to avoid a soggy bottom!
Making the Creamy Filling
While the veggies are drying, grab a small bowl and beat together the cream cheese, Parmesan cheese, fresh oregano, and fresh thyme. This mixture will be the delicious surprise hiding under your veggie ribbons.
Preparing the Pie Crust
Take your pie crust (whether it’s homemade or store-bought, no judgment here) and press it into a pie tin or spring-form pan. Make sure it has about one-inch-high sides. Trim the edges as needed.
Brush the pie crust with the water and egg white mixture to give it a nice glaze. Blind bake the crust for about 5-8 minutes until it no longer appears wet. This will help it hold up better with the filling and veggies.
Assembling the Pie
Once the crust is ready, spread the cream cheese and herb mixture evenly across the bottom. Now comes the fun part: starting from the outside and working your way in, arrange the sliced veggies in an overlapping and alternating pattern until they fill the entire pie crust. You might have some extra slices left over, but that’s okay.
Cover the pie with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes until the pie crust is golden brown and the veggies are cooked through.
Finishing Touches
When the pie is done, let it cool slightly before serving. Top it off with a dollop of crème fraîche for an extra touch of creaminess and tang. Slice, serve, and enjoy the oohs and ahhs from your guests!
Tips and Troubleshooting
- Preventing a Soggy Bottom: Make sure to thoroughly pat dry the veggies after salting. This helps to draw out excess moisture.
- Even Slices: Using a mandoline slicer is the best way to ensure all your veggie slices are uniformly thin, which helps them cook evenly.
- Blind Baking: Don’t skip the blind baking step for the crust. It helps create a barrier that prevents the filling from making the crust soggy.
- Extra Veggie Slices: If you have extra slices left, sauté them lightly with some garlic and olive oil for a quick side dish.
- Herb Variations: Feel free to experiment with different fresh herbs like basil or rosemary to give your pie a unique flavor twist.
This vegetable ribbon pie is a fantastic way to celebrate the last bounty of your garden. The thinly sliced eggplant, zucchini, yellow squash, and sweet potato come together beautifully, creating a visually stunning and delicious dish. The creamy hidden filling adds an extra layer of flavor that makes this pie truly special. Perfect for impressing guests or just treating yourself to something special, this pie is easier to make than… well, it’s easier than pie!
Vegetable Ribbon Pie
Ingredients
- 1 Chinese eggplant cut into thin slices
- 1 small zucchini cut into thin slices
- 1 small yellow squash cut into thin slices
- 1 sweet potato peeled & cut into thin slices
- ½ cup cream cheese
- ¼ cup Parmesan cheese
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 pie crust raw or homemade equivalent
- 3 tablespoons olive oil for drizzling
- 1 tablespoon salt for dehydrating veggies
- 1 tablespoon water + 1 egg white whisked
- 1 cup creme fraiche for topping
Instructions
- Preheat the oven to 400°F. Using a mandoline slicer (or peeler, or knife), slice all of the vegetables to 1/16th inch thin. Arrange the slices in an even layer, season with salt, and pat the veggies dry with a paper towel. Let air dry for another 15 minutes and blot again with paper towels.
- While the veggies dry, in a small bowl, beat together the cream cheese, Parmesan cheese, oregano, and thyme. Press the pie crust into a pie tin or spring-form pan so that it has about one inch-high sides. Trim as needed.
- Brush the pie crust with the egg wash mixture. Blind bake for about 5-8 minutes, until the pie crust no longer appears wet.
- Spread the cream cheese and herb mixture onto the bottom of the pie crust in an even layer. Starting from the outside and working your way inwards, place the sliced veggies in an overlapping and alternating pattern until they have filled the entire pie crust. You may have extra pieces left over.
- Cover the pie with foil and bake for 20 minutes, then remove the foil and bake for another 10-15 minutes, until the pie crust is golden brown and the veggies are cooked through. Serve with crème fraîche and enjoy!
