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Italian vegan pie

Open-Face Vegetarian Potato Pie


  • Author: Nonna's Way

Description

This vegetable dish can be a main or side dish, depending on portion size. A savoury mix of potato, rapini, red bell peppers, and onion fills a potato-lined personal ‘pie’. Easy, delicious, and beautiful!


Scale

Ingredients

  • 1 bunch fresh rapini
  • 1.5lb fingerling potatoes washed
  • 2 tbsp pesto (homemade or store-bought)
  • ½ medium onion, finely diced
  • ½ red bell pepper, small diced
  • Extra virgin olive oil, EVOO
  • Salt
  • Pepper
  • Chili flakes

 


Instructions

Heat oven to 375F.

  • Prepare the rapini by removing the tough ends and old leaves. Cut into shorter lengths and wash several times.
  • Bring water to boil in a medium pot, add the cleaned rapini, cook for 7 minutes. Drain and set aside.
  • In a separate medium pot, bring water to a boil and add salt to taste.
  • Add the potatoes.
  • After 5 minutes, remove half of the potatoes and set aside.
  • Cook the remainder of the potatoes until soft for mashing, about 15 minutes.
  • Drain the potatoes, place in a bowl and roughly mash these cooked potatoes with a fork leaving them somewhat chunky then set aside.
  • Heat 1 tbsp of olive oil in a medium saute pan over medium-high heat and add the diced onion. Cook for 3 minutes stirring often.
  • Add the diced red pepper and continue to cook for another 2 minutes.
  • Roughly chop the cooked rapini and add to the onion/pepper mix, lower the heat to medium.
  • Add ½ tsp salt, ¼ tsp ground black pepper and ⅛ tsp chili flakes. Stir well and continue to cook for about 4 minutes to incorporate the seasonings.
  • Add in the mashed potatoes, stirring over heat for another 3 minutes to combine.
  • Lightly grease 3 X 1″ high by 4″ round ramekins with olive oil.
  • Slice the reserved potatoes into ⅛” long slices. Line the ramekins, so that the slices touch each other and hang over the edge by about ¼”.
  • Spread 2 tsp of pesto and a sprinkle of salt over the potatoes in each ramekin. 
  • Fill with the rapini mixture.
  • Place the filled ramekins on a baking sheet, place in heated oven and bake until the potato slice edges are browned.

 

 


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