Rainbow Vegetable Pie

This Rainbow Vegetable Pie is just that - a vegetarian multi-colored eight layered treat that I invented for some friends who came to visit for the weekend. I gilded the lily by serving this with a creamed mushroom and chestnut gravy, and this was so good that I forgot to take a picture of the cut pie before digging in.

I had no intention of posting this recipe as it is rather convoluted but I spoke so highly of my creation that my sister asked for the recipe so that she could make this. Having transcribed the recipe for her, I am also sharing it with you.

This was both festive and delicious and one of my friends mentioned that it would be a good option for a vegetarian Thanksgiving. It is equally delicious the next day at room temperature for lunch. Bonus point - you definitely get your 7 a day in one slice!

Best puff pastry possible, I recommend the Dufour brand

3 bell peppers

2 bunches lacinato kale

1 large red onion

1 bunch leeks

1 shallot

head of garlic

3 large oyster mushrooms

6 shiitake

5 trumpet mushrooms

2 small Delicata squash

1 c brown lentils

5 carrots

Package of chestnuts (optional - the sauce will work just fine without them)

full-fat organic cream

Butter

Olive oil 

Dried thyme

Curry powder

Salt and pepper to taste

1 egg

You will need a splash of brandy, bourbon or white wine for the sauce

Set oven to preheat to 425 .

While it is preheating, prepare the vegetables that you will roast. You will need two baking trays.

Halve the peppers, deseed and destem them. Place them on a baking tray, leaving room for other veggies.

Peel the red onion, half it, and cut it into crescents. Peel three cloves of garlic, tuck them into the onion slices which you need to place on the other half of the pepper baking pan.

Wash the Delicata squash well. Cut it in half lengthwise, scoop out all the seeds and stringy matter. Cut into half rounds. Spread on a baking tray, leaving room for an additional vegetable.

Wash the oyster mushrooms. Cut off the woody ends, and separate them into individual "petals". Place in the space remaining on the squash baking tray.

Drizzle everything with copious amounts of olive oil. Salt well. Sprinkle dried thyme or oregano generously on the Delicata squash.

Place in the oven for 30 minutes, turning everything over at the halfway mark, until everything is soft and cooked through. Set the baking trays on a hard surface until needed.

Place the peppers in a bowl and cover with cling film. This will steam them as they cool down and make taking the skin off much easier.

While the vegetables are roasting:

Remove stems from kale and cut finely. Steam or sauté in a tiny bit of butter until soft and cooked through about 5 minutes. 

Use the same pan to sauté (also little butter) or steam the links which you will have cut into rings and separated and washed WELL before hand. This will also take about 5 minutes. If you need additional liquid to cook this, add a splash of white wine.

Then use the pan to cook the lentils in enough water to cover it by at least an inch. Add two bay leaves to the pan. Bring to a boil, lower heat, cover. Check for doneness at 18 minutes - you want a tender lentil, not a mushy one. Drain, salt, and remove bay leaves.

While the lentils are cooking, cook the peeled and chopped carrots in water until tender, about ten minutes. Drain and, using an immersion blender, blend until smooth with a tablespoon each of butter and cream, and about 1/4 tsp curry powder.

When all these are cooked, the items in the oven should be done, and you want everything to come to room temperature before assembling.

While they are cooling down, you can make the mushroom gravy:

Clean the mushrooms by trimming away any tough stems or ends. Cut roughly into pieces.

Chop the shallot.

Melt one tablespoon of butter in a frying pan.

Add the shallot and cook for a minute or so, stirring often, until softened.

Deglaze with a glug of white wine, brandy or bourbon. Do not use red wine no matter how tempted as it will turn the mixture a unappetizing color when you add the cream.

Add the mushrooms to the pan, add salt, pepper and dried thyme. Cook, stirring occasionally, until cooked through and juices released, about five minutes. If using chestnuts, crumble 1/3 of the package into the mixture. You can use the remaining 2/3rds to create an additional layer in the pie.

Add the remainder of the carton of cream (from which you took a little to add to the carrot purée) to the pan.

Cook until the cream is heated through.

Using an immersion blender, blend until smooth.

Taste and add more salt, pepper if necessary.

You can make this a day in advance and reheat in microwave, adding a bit of milk if it is too thick.

To assemble the pie:

Remove the puff pastry from fridge and allow to come to room temperature for about 20-30 minutes depending on how hot your kitchen is.

Peel the skin from the peppers. Place them along the bottom of your pie dish.

Top with the oyster mushrooms.

Mash the softened three garlic cloves and combine with some of the oil from the roasting pan to form a paste. Dot this over the mushroom layer.

Add the red onion in a layer to the pan.

Remove as much liquid from the kale mixture as you can. Stir in two tablespoons of the mushroom gravy and layer the mixture into the pan.

Layer the squash pieces in the pan, fitting them together like jig saw pieces to get as many in as possible.

Create an additional layer with the leek mixture.

Top with a layer composed of the lentils.

Mound the carrot purée over the surface of the lentil layer. It is OK if this makes a dome.

Remove the puff pastry from the box and unfold. No need to roll it out, center it on top of the pan and gently stretch the edges to ensure that the surface of the pie pan is covered. 

Using a sharp knife remove the overhang. Either dispose of the overhang or cut it into decorations for the top of the pie.

The pie can be made the day before or morning of and kept - tightly covered - in the fridge.

When ready to cook:

Remove from the fridge about an hour before serving to come to room temperature.

Preheat the oven to 400.

Remove the covering from the pie.

Beat an egg well and brush all over the pie to ensure a glossy finish.

Using the sharp tip of a knife, poke a few vents here and there on the surface of the pastry - this will keep it from getting soggy.

Place on a baking tray and place in oven (this will be useful a) in case of overflow, b) when it comes time to take it out.)

Bake for 30 to 40 minutes until golden brown on top and bubbling filling around the edges.

Remove from oven, let rest for ten minutes before serving.

Cut gingerly, serve each piece on its side so people can see layers, and add a pool of mushroom gravy.