Whole Wheat Veggie Pie
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
- For the pastry
- 1 cup gluten-free all purpose flour
- ⅔ cup Buckwheat flour
- 1 tsp salt
- ¼ cup olive oil
- ½ cup water
- For the filling
- 1 Tbsp olive oil
- 1 onion (chopped)
- 1 Zucchini (thinly sliced)
- ¼ cup gluten-free Mayonnaise
- 1 cup Halloumi cheese (or fontina)
- ½ tsp salt
- 1 Tbsp chopped oregano (plus extra for sprinkling)
- 2 tsps chopped Basil
- 4 Tomatoes (chopped)
Preparation steps
1.
Butter a 24cm|9"-10" flan dish or tin.
2.
Mix together the flours and salt in a mixing bowl. Add the oil and mix it in with a fork.
3.
Add the water, mixing until absorbed, then knead lightly until the dough comes together into a ball.
4.
Turn the dough out on a lightly floured surface and roll it out into a round to fit the tin. Press the dough gently into the base and sides of the tin Prick the base with a fork and chill for 15 minutes.
5.
Heat the oven to 180°C (160° fan) 350°F gas 4.
6.
Bake the pastry case for 10 minutes.
7.
For the filling: heat the oil in a frying pan and cook the onion gently until softened. Add the courgettes and cook for 2-3 minutes. Set aside to cool.
8.
Spread a thin layer of mayonnaise on the pastry base.
9.
Layer the cheese, onion, courgettes and tomatoes in the pastry case, ending with cheese. Sprinkle with a little oregano.
10.
Bake for about 25 minutes until the cheese has melted and the filling is piping hot.
11.
Garnish with basil and oregano
