Buckwheat Veggie Pesto Pie
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
I am obsessed with vegetables and this recipe is so easy to make and it keeps wonderfully well. I think that it actually gets better with time. The pastry has a dense, crusty texture and combined with the chew of vegetables it’s a delight to eat every day. Its’ perfect served just by itself or with a light salad and relish on the side. I love this pie as its almost vegan and 100% gluten and dairy free.
400 g buckwheat flour
100 g coconut oil
1 clove garlic, chopped
3 good handfuls of basil leaves
handful of sunflower seeds
2/3 cup grated parmesan
3/4 cup extra virgin olive oil
juice of 1 small lemon
1 medium eggplant, cut into 1 cm cubes
100 g mushrooms, thinly sliced
salt and freshly ground black pepper
700 g cauliflower, roughly chopped
good handful of flat-leaf parsley leaves
3 cloves garlic, peeled
2 brown onions, diced
1: Line a 20 cm pie dish with baking paper or spray a non-stick tart tin with a removable base with oil spray.
Place the flour and coconut oil in a food processor, add 120 ml cold water and blitz until the mixture resembles breadcrumbs. Continue gradually adding water until the dough comes together in a ball. Tip the dough onto a floured bench and knead lightly until smooth, then roll it out to a thickness of 3 mm. Carefully line the tin with the pastry, pressing gently into the corners. Refrigerate for 30 minutes
Preheat the oven to 180C.
Bake the pastry case for 10 minutes or until lightly golden. Remove and set aside to cool.
2: Meanwhile, place all the pesto ingredients into a food processor and blitz until the mixture is well combined but still has a little texture.
3: Place the eggplant and mushroom on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake for 10–15 minutes or until softened and golden.
4: Combine the cauliflower, parsley, garlic, onion and eggs in a food processor and blitz until it forms a coarse paste. Pour the cauliflower mixture into the pastry base, keeping a spoonful aside, and fold the pesto through. Arrange the cooked mushroom and eggplant on top, then top with the reserved cauliflower mixture.
Bake for 20 minutes or until set and firm to the touch.
Note: If you are pushed for time, use a 300 g tub of good-quality fresh pesto instead of making your own.
You can take out the eggs and parmesan to make this a vegan recipe. It won’t affect the texture of the pie filling too much.