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.

Buckwheat Pastry

400grams buckwheat flour
100ml coconut oil

Preheat oven to 180°. Line a 20cm round pie dish with baking paper or spray well a non stick pie dish which has a removable base.

Place the flour and coconut oil into a food processor add 120ml water and blitz till it resembles bread crumbs, keep adding water until the dough comes together.

Tip the dough onto a bench and knead lightly, roll the pastry to a thickness of 3mm. 

Carefully line the tin with the pastry, pressing gently into the corners. Refrigerate for 30 minutes then bake in oven until golden.

 

PESTO

1 clove garlic, peeled and chopped
3 good handfuls fresh basil leaves
1 medium handful sunflower seeds
50grams Parmesan cheese, grated (optional) 
3/4 cup extra virgin olive oil
Juice of 1 small lemon

Place all the ingredients into a food processor
and blitz until well combined.

VEGETABLE FILLING

300grams eggplant, cut into 1cm cubes
100grams mushrooms, sliced thinly
Olive oil
Salt and pepper
700grams cauliflower, roughly chopped
100grams parsley leaves
3 cloves garlic, peeled
150grams onion, peeled and diced
2 eggs

Place the eggplant and mushrooms onto a baking tray and drizzle with olive oil and salt. Cook in oven for 10-15minutes until it softens and golden in colour. 

Into a food processor place the cauliflower, parsley, garlic, onion and eggs and blitz until it becomes a coarse paste. 

Pour into the pastry base, keeping a spoonful aside, then fold the pesto through the cauliflower mixture, Arrange the cooked mushrooms and eggplant on top, add the remaining cauliflower mix, place into the oven to cook for 20 minutes until set and firm to the touch. 

SARAHS TIPS AND TRICKS

If short for time a good quality 300ml tub of fresh pesto can be used. You can take out the eggs, parmesan cheese to make it vegan this wont effect the pie texture to much.