Parmesan and almond crusted vegetable pies with pesto
AWW June 2009 - Olivia Newton-John
Parmesan and almond crusted vegetable pies with pesto
Scotch broth from The Australian Women's Weekly The $ Smart Cook, ACP Books.
INGREDIENTS
These delicious gluten-free open pies can be toped with your favourite vegetables, the ones used below are a good combination, but don’t be bound by them. Be creative and enjoy.
¼ (700g) Jap pumpkin, cut into 2cm thick slices
3 yellow squash, halved
12 truss cherry tomatoes
½blub garlic, cloves separated, skin on
⅓ cup (80ml) olive oil
8 asparagus spears, chopped coarsely
50g small black olives
Purchased pesto, for serving
Rocket leaves, for serving
Parmesan and almond crust
1 cup (120g) almond meal
⅓ cup (25g) finely grated parmesan cheese
½ teaspoon sea salt flakes
⅓ cup (50g) gluten-free self raising flour or self-raising wheat flour
¼ cup (60ml) olive oil
½ cup (125ml) water, approximately
METHOD
Preheat oven to 200°C (180°C fan forced).
Parmesan and almond crust
In a medium bowl, combine almond meal, parmesan, salt and flour. Add the combined olive oil and water to the dry ingredients. Mix well to form a soft dough. The quantity of water varies with different types of flour. The dough needs to be spoonable, not too dry and not too runny.
Drop about 2 tablespoons of the almond mixture into greased …cm (fran to check) pie tins (top measurement), spreading up the side with the back of a teaspoon. Place pie tins on baking tray and bake for approximately 15 minutes or until golden brown. Cool.
Place tomatoes and garlic cloves on a small oven tray. Drizzle with half the olive oil. Combine pumpkin, squash and remaining olive oil on a medium oven tray. Bake tomato and pumpkin mixtures for approximately 20 minutes or until vegetables are browned lightly and tender.
Meanwhile, add asparagus to a small pan of simmering water, cook for 1 minute. Drain, then run asparagus under cold water to refresh.
Place pie crusts on serving plates. Divide pumpkin mixture and tomato mixture, asparagus and olives among pie crusts. Drizzle with pesto and serve with rocket leaves.
Pie crusts suitable to freeze. Not suitable to microwave.
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