  LE KLOS VIGNOBLE KENNEL 2007 ROSEFRANCE
ROASTED VEGETABLE PIE WITH POTATO CRUST |
| Method |  Preparation : 20mn
Cooking : 45mn
For the roasted vegetables
Place the vegetables in a bowl and add the garlic, olive oil, and herbs. Season with salt and pepper.
Mix well and place onto a flat baking sheet.
Roast in a preheated oven at 230 C for about 30 minutes.
For the potatoes
Peel the potatoes and slice thinly on the length.
Place in cold water until needed.
To assemble**
Grease a 20cm pie dish with butter.
Drain and pat dry the potato slices.
Line a pie dish by overlapping the slices of potatoes on the base and up the sides.
Brush with olive oil and season with salt & black pepper.
Place a layer of roasted vegetables on top of the potatoes and pack down.
Sprinkle with half the goats' cheese.
Add a second layer of roasted vegetables and pack down.
Cut the remaining goats' cheese into rounds and decorate the top of the pie.
Garnish with dried herbes de Provence.
Bake at 190 C for 35 - 40 minutes.
Serve with a green salad and black olives. |
| SOME TASTING NOTES | 
COMING SPOON
Wine Service Temperature : 10 - 12 °C |
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|  | |  | | SANDRA DODDS |  | FOOD TECHNOLOGIST
FOOD PHOTOGRAPHER |
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| | | | INGREDIENTSServes 4
- 250g Pompadour potatoes
- 2 courgettes, cut into rounds
- 1 large red pepper, seeds removed and cut into strips
- 2 small aubergines, cut into rounds
- 2 cloves garlic, finely chopped
- 3T olive oil
- 1T fresh basil, chopped
- ½t dried oregano
- ½t dried thyme
- Salt & pepper
- 200g fresh goats' cheese (Petits chèvres doux)
- Dried herbes de Provence to garnish
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