Rainbow, butternut, mizuna, ricotta and pepper pie

Summary

Yield
Servings
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Description

A gorgeous layered pie, which is great to serve with new potatoes on an anutumnal day.

Ingredients

300 g
butternut squash
200 g
ricotta
1 pk
mizuna
3  
pepper
   
seasoning (salt and pepper)
   
basil
1 pk
shortcrust pastry
100 g
salted butter

Instructions

  1. Score the squash and roast @190 for 40 mins, leave the cubes of squash cool
  2. Roll out the shortcrust pastry and fit into casing
  3. Place a layer of squash into the bottom
  4. Chop all other veg evenly and each layer seperately in a frying pan to soften, seasoning each layer as you go
  5. The order is butternut squash misxed with basil, red peppers, then mizuna and ricotta to top
  6. Place pastry top on and cook for approaximately 40mins or pastry is until golden brown
  7. Serve warm