Rustic pie with pumpkin, potatoes and celery

While the dough is thawing, peel and chop the vegetables. Celery - in small cubes, pumpkin - in large pieces 4–5 cm thick, potatoes - in wedges, and leeks - in rings 2–2½ cm thick.

After distributing the vegetable mix on a baking sheet covered with parchment or foil, sprinkle everything with oil, sprinkle with salt, pepper and send to an oven preheated to 200 degrees for about 20 minutes.

Ready vegetables can be put in large pieces in the pie, or you can divide potatoes and pumpkin into smaller pieces.

While the vegetables are baking, make the sauce. The basis will be a simple bechamel, for which it is enough to simmer the flour with melted butter for about 30 seconds, and then dilute everything with milk, avoiding the formation of lumps.

Next, bring the sauce to a boil, season with salt, nutmeg, rosemary, mustard and garlic pulverized into a paste. Let the milk thicken, stirring the mixture over medium heat for about 5 minutes. Season the prepared sauce with cheese.

Place the vegetables in a mold, top with the sauce and top with a piece of rolled puff pastry. In the center of the layer, make a slot for steam to escape, and grease the surface with an egg so that the “lid” of the cake is beautifully browned.

Leave the dish in the oven preheated to 220 degrees for 20-25 minutes, or until the crust of the pie turns golden brown and makes a dull sound when tapped on it.