How to cook an inexpensive dinner: rustic pie with seasonal vegetables

Many fear the arrival of late autumn and winter because of the lack of the former variety of vegetables on the shelves, but if you know how properly handle the pumpkin and root vegetables, which are abundant in this is time, you can easily prepare a hearty and budget dinner. A striking example of this - this rustic pie with seasonal vegetables. His charm is not only simplicity but also in variability as filling can be any seasonal vegetables.

Ingredients

For the cake:

• puff Puff dough sheet;
• 225 g of potato;
• 225 g of gourd;
• 225 g of celery;
• 200 g of leek;
• 1 egg.

For the sauce:

• 40 g butter;
• 3 tablespoons flour
• 50 g of hard cheese;
• 2 tablespoons of mustard grain;
• a pinch of nutmeg;
• ½ teaspoon of dried rosemary;
• 1 large clove of garlic;
• 580 ml of milk.

preparation

While the dough is thawed layer, peel and chop the vegetables. Because we bake all the vegetables together, should take into account the density of each of them to pieces were prepared at the same time. Date of celery cut into small cubes, pumpkin divide into large pieces of 4-5 cm in thickness, potatoes can be cut into slices, and leeks - 2-2.5 cm thick rings.

Distributing the mix in the vegetable parchment-covered baking sheet or foil, sprinkle all oil, season with salt, pepper and send in a preheated 200 degree oven for about 20 minutes.

Cook the vegetables can be put into the cake into large chunks (for he and the village), but you can divide the potatoes and the pumpkin into pieces smaller.

While baked vegetables, do some sauce. The basis will be a simple béchamel for which simmered enough flour to the melted butter for about 30 seconds, and then dissolve all the milk, avoiding the formation of lumps.

Further sauce bring to a boil, season salt, nutmeg, rosemary, mustard and garlic in rastortym paste. Allow the milk to thicken, stirring the sauce over medium heat for about 5 minutes. Ready sauce arch cheese.

Put in the form of vegetables, pour the sauce on top and cover with a piece of rolled puff pastry. In the center of the reservoir make a slit for the steam to escape, and lubricate the surface of the egg to a cake cover nicely browned.

Leave the dish in a preheated 220 degree oven for 20-25 minutes or until the cake until the cover is golden brown and will not emit a hollow sound when tapped on it.