Ingredients

The following ingredients have 4 Servings
  • 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)
  • 1/2 cup cream cheese
  • 1/4 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)

Instruction

  • Preheat the oven to 400 F. Using the mandoline slicer (or peeler; or knife) slice all of the vegetables to 1/16th inches 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 and oregano and thyme. Press the pie crust into a pie tin or spring-form pan so that it has about a inch-high sides. Trim as needed.
  • Brush the pie crust with the eggwash 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 creme fraiche and enjoy!