Tomato pie with home made, vegan, crispy crust. Does that sound like a plan or what? It reminds me of a very nice weekend at a ‘gite’ in the Vercors in France with good friends and good food. Ever since I am trying to make a tomato pie as nice as the one I ate during that wonderful weekend.
And i must tell you, this one is getting pretty close and contains nothing but good ingredients. I love good food!
The tomatoes get so sweet when you slowly roast them in the oven. A little touch of balsamic vinegar happens to bring some magic. Happy days with great food and great company! And did I already tell you that I just saw the first tomatoes growing in my vegetable garden? I am looking so much forward to harvesting them and turning them into something as delicious as this pie.
Ingredients
crust
- 125 gr oatmeal
- 75 gr quinoa flour
- 25 gr almond flour
- 2 eggs
- 50 gr coconut oil deodorized
- 1/4 tsp garlic powder
- 1 tbsp oregano dried
- 1 tsp thyme dried
- 1 pinch pepper
- 1 pinch salt
filling
- 375 gr vine tomatoes 8 medium sized
- 100 gr shallot
- 2 cloves garlic
- 1 tbsp olive oil
- 1/4 tsp thyme dried
- 1 1/2 tsp balsamic vinegar
- 1 pinch pepper
- 1 pinch salt
garnish
- 2 sprigs fresh thyme leaves only
- 2 sprigs fresh oregano leaves only
- 100 gr soft goats cheese
- 20 gr roasted pinenuts
- 1 tbsp olive oil
- 1 pinch pepper
- 1 pinch salt
Instructions
crust
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mix the dry ingredients together. Melt the coconut oil and add to the dry ingredients. Add the eggs one by one and mix well. Knead a bit with your hands till the dough forms a ball. Wrap in cling film and let it rest in the fridge for 1 hour
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preheat the oven to 180 degrees Celcius, fan-mode
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take the dough out of the fridge. flatten the dough a little bit with your hands. Then put it between 2 sheets of parchments paper and roll it out with a rolling pin. The dough can be a bit crumbly, do not bother, it will be fine!
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grease a cake mold with a little bit of coconut oil. Carefully put the dough in the cake mold and press and shape it with your hands. Make sure that your repair cracks and that the sides are firm.
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put a sheet of the parchment paper on top of the dough and fill it completely with baking beans. I use white beans to do the job (do not throw them away, you can use them over and over again!)
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put it in the oven for 15 minutes
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take out of the oven and remove the baking beans and parchment paper
filling
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slice the shallot in half moons and thinly slice the garlic. Heat the olive oil in a non-stick pan and fry the shallot until translucent, this will take around 5 minutes. Add the garlic and fry for another 3 minutes
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roast the pinenuts on a low to medium heat until golden brown
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slice the tomatoes in halves
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ones the crust is ready, add the shallots and garlic. Then divide the tomato halves over it. Sprinkle the thyme, balsamic vinegar, olive oil, pepper and salt on top and put in the oven for 30 minutes up to 45 minutes, until the tomatoes are tender. If the crust or tomatoes brown too quickly, then cover the pie with aluminium foil
serving
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crumble the goats cheese and pick the thyme and oregano leaves.
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divide the cheese, fresh herbs and pinenuts over the pie and sprinkle the olive oil, pepper and salt on top
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