This Mediterranean-style vegetable pie has an olive oil pie crust filled layered with a herb tapenade, assorted vegetables and creamy goats cheese.


  • 1 red capsicum

  • 1 green or yellow capsicum

  • 1 small eggplant

  • 1 medium zucchini

  • 2 eschallots, peeled

  • 1 small head garlic, separated into cloves, peeled

  • ¼ cup (60ml) extra  virgin  olive oil

  • 120g goats cheese

  • Olive oil pie crust

  • 2 cups (320g) wholemeal plain flour

  • 1 teaspoon salt

  • ½ cup (125ml) cold water

  • 1/3 cup (80ml) extra virgin  olive  oil

  • Herbed tapenade

  • 1 cup (150g) pitted black olives

  • ¼ cup (35g) semi-dried tomatoes in oil, drained

  • 2 tablespoons (40ml) extra  virgin olive oil

  • 2 tablespoons (40ml) red wine vinegar

  • ¼ cup thyme or oregano leaves


  • 1.

    Preheat oven to 200°C and line two large baking trays with baking paper.

  • For the vegetables::

  • 1.

    Chop capsicums, eggplant, zucchini and eschallots into  2cm dice.

  • 2.

    Tumble onto one of the prepared tray with garlic cloves, drizzle with olive oil and toss with your hands to ensure all are coated.

  • 3.

    Season well salt and pepper and roast for 20 minutes or until the vegetables are cooked through, tossing the vegetables after 10 minutes to ensure even cooking.

  • For the olive oil pie crust::

  • 1.

    Combine flour and salt in a large bowl.  Make a well in the centre and add cold water and olive oil.  Using one hand, quickly mix the ingredients together just until they form a ball.

  • 2.

    Place the ball on the remaining prepared tray and, using your fingers, push the dough into rectangle  shape measuring 30cm x 23cm.  It should be 0.5cm thick.

  • 3.

    Using your thumb and pointer finger press the pastry edges to form an edge of around 1cm, then , pinch pleat  this edge using your fingers.  Bake the pie crust for 10 minutes.

  • For the herbed tapenade::

  • 1.

    Process all ingredients until smooth.

  • 2.

    Remove the pie crust from the oven, spread the base with herbed tapenade, top with roasted vegetables and crumble over goats cheese.

  • 3.

    Bake for 30 – 40  minutes or until the pie is golden and cooked through.  If the vegetables and cheese are browning too much, cover with a sheet of aluminium foil.  Slice and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1237kj
  • Fat Total 93g
  • Saturated Fat 16g
  • Protein 19g
  • Carbohydrate 86g
  • Sugar 8g
  • Sodium 1015mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Vicki668Report
love the show, love the recipes but yes forgot the method for mediterranian vege pie
Posted by Elaine207Report
Rather liked the Three level shepherds pie !
Posted by Kris80Report
I think you forgot the method for the pastry
Posted by Karen2266Report
yep, I just made it and it was delicious but the method for the pastry was missing. had to google how to blind bake!