Dead of Winter Veggie Pie
6-8 cups root veggies, 1/2 inch dice (we used a combination of beets, rutabaga, parsnips and carrots)
3 T olive oil
2-3 tsp chopped fresh rosemary
salt, pepper (to taste)
1 head garlic, roasted
2 medium onions, sliced thinly
2 T butter
1/2 cup heavy cream
2 cups fontina cheese, grated (crumbled goat cheese would also be lovely in this dish)
2 pie crusts (homemade or otherwise
Preheat oven to 425º
Toss diced vegetables with olive oil, rosemary, and a liberal dose of salt & pepper. Roast in the oven for 30-35 minutes, until tender and just beginning to brown. Set aside to cool slightly. Turn oven temperature down to 375º
While vegetables are roasting, caramelize onions in 2 T butter. I start the onions out on medium-high for about 5 minutes, until onions begin to brown, and then I turn the heat down to let the onions brown slowly. This generally takes 20-30 minutes over medium heat, by my count. While onions are cooking, remove roasted garlic from its skin and mash. When onions are sufficiently caramelized, turn heat up to medium-high and add cream. When cream boils and reduces slightly, add roasted garlic. Stir to combine and take off of heat.
Place pie crust in the bottom of a pie plate (or better yet, use a 10 inch cast iron pan, as we did). Layer half the cheese in the bottom of the pie shell. Top with the roasted vegetables. Pour caramelized onion mixture over the top of this, and finish with the remainder of the cheese. Top with second pie crust, crimp edges, and poke a few holes in the top crust with a knife.
Bake for 35-40 minutes, or until crust is nicely browned. Allow to sit for about 10 minutes before slicing.
We talk about this recipe HERE.
