Whole Wheat Veggie Pie

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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
6
For the pastry
1 cup gluten-free all purpose flour
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)
To garnish
Basil
oregano
How healthy are the main ingredients?
olive oilMayonnaiseolive oilBasiloreganosalt

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

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