Herb and hazelnut pie recipe

• 250 g (8.8oz) pate feuilletee, or 1 packet puff pastry
• 2 eggplants (aubergine)
• 3 capsicums (peppers), in different colours
• 2 zucchini (courgettes)
• 4 small onions
• 2 sprigs rosemary
• 1 bay leaf
• 150 ml (5.3fl oz) olive oil
• 2 bunches basil
• 100 g (3.5oz) hazelnuts
• 1 pinch salt and pepper
• 1 egg

1. Chop the eggplants, capsicums and zucchini into large cubes.
2. Peel and finely chop the onions.
3. Mix the vegetables together, add 1 sprig of rosemary and the bay leaf and drizzle with the olive oil.
4. Arrange everything in a baking dish and bake for 3 hours at 150C (300F/Gas 2) they should be well stewed down.
5. Stir the vegetables regularly during cooking.
6. Pluck and finely chop the basil leaves.
7. Place the hazelnuts on a baking tray and lightly toast at 180C (350F/Gas 4) for 5 minutes, then rub in a clean tea towel (dish towel) to remove the skins.
8. Add them to the slow-cooked vegetables, along with the basil leaves.
9. Season and allow to cool.
10. Divide the dough in half and roll out two rectangles of the same size until about 3 mm (1/8 inch) thick.
11. Line a baking tray with baking paper and lay one rectangle of dough on top.
12. Spread the slow-cooked vegetables over the pastry dough, leaving a 1 cm ( 1/2 inch) border all around.
13. Whisk the egg with 3 teaspoons of water and glaze the edges.
14. Cover with the second piece of pastry.
15. Seal the two rectangles of pastry dough together by pinching the edges with the back of a fork.
16. Glaze the top of the pie and decorate with the remaining sprig of rosemary.
17. Bake at 180C (350F/Gas 4) for 30 minutes.

pate, eggplants, peppers, zucchini, onions, rosemary, bay leaf, bunches basil, hazelnuts, salt, egg

Taken from www.lovefood.com/guide/recipes/22372/herb-and-hazelnut-pie-recipe (may not work)