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Summer Vegetable Pie, Fresh Ginger Cranberry Ketchup

  • Preparation:
    75 minutes + Waiting: 45 minutes for ketchup
  • Servings:
    6
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Stelio Perombelon
Stelio Perombelon Independent Chef

Ingredients

Pie

  • 2 tablespoons (30 ml) unsalted butter
  • 1 cup (150 g) finely chopped onion
  • 1 pie crust lowered into a 24 cm diameter mold
  • 1/2 cup (125 ml) heavy cream (35% m.f.)
  • 1 large egg
  • 1 unit (175 g) green zucchini cut into 1/3 inch (1 cm) slices
  • 1 unit (175 g) yellow zucchini cut into 1/3 inch (1 cm) slices
  • 2 small units (125 g) of Italian tomatoes cut into slices 3/8 inch (0.5 cm) thick
  • 1 tablespoon (15 ml) canola oil
  • Salt and pepper, to taste
  • 1 branch of fresh thyme

Cranberry ketchup (yields about 300 ml)

  • 1 teaspoon (5 ml) canola oil
  • 1 cup (150 g) finely chopped onion
  • 1 1/2 cup (200 g) fresh cranberries
  • 1/2 cup (170 g) organic corn syrup
  • 1 teaspoon (5 ml) chopped fresh ginger
  • 1/4 teaspoon (1 ml) ground cayenne pepper
  • 1/2 teaspoon (2.5 ml) salt
  • 2 tablespoons (30 ml) cider vinegar

Preparation

Pie 

  1. Preheat oven to 360 ° F (180 ° C).
  2. Heat a medium skillet over medium heat.
  3. Add the butter and heat for a few seconds until foamy.
  4. Brown onions, stirring occasionally, but leave caramelized for about 10 to 15 minutes.
  5. Remove from heat and let cool for 10 minutes.
  6. Sprinkle onions with pie shell.
  7. In a small bowl, mix the cold cream and the egg and pour it into the pie base garnished with caramelized onions.
  8. Combine zucchini and tomatoes in another bowl and sprinkle with canola oil and season with salt and pepper.
  9. Stir gently with your hands.
  10. Then place the zucchini and tomato slices on the pie crust, slightly overlapping.
  11. Finish the pie by sprinkling the fresh thyme.
  12. Put in the oven for 20 minutes or until the pie is slightly flickering.
  13. Remove from the oven and serve with ketchup.

Ketchup

  1. Heat the oil in a saucepan over medium heat for 1 minute then add the onions, drop down* for 2 minutes without coloring, then add the cranberries, corn syrup, ginger, cayenne, salt and vinegar of cider.
  2. Stir, cover and simmer over low heat until there is about 1/3 inch (1 cm) of liquid in the bottom of the pan.
  3. Remove from heat and mix, or ideally sieve and allow to cool completely.
  4. The texture will be liquid, but the natural cranberry pectin will gel the sauce in about 45 minutes.

Tips

  • Prepare the ketchup one day before cooking the pie.
  • Remainders can be stored in the refrigerator for up to 48 hours.

Lexicon

  • * Drop down = Lightly cook vegetables to soften them.