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With our CSA veggies from Amelis’Hof comes a leaflet, de Amelisbode, usually containing a recipe for some of the week’s vegetables. This week it’s a savoury ‘Picnic Pie’ with oven-roasted garlic, tomatoes and rosemary. I only had to substitute the anchovies to make it vegan/vegetarian! The rosemary came from the herb garden on our balcony.
This recipe is definitely a keeper so I’d like to share it with you for Beth Fish’s Weekend Cooking and the Whip Up Something New! challenge (which I’m hosting this month btw). It’s the ultimate summer pie! And since I made a few more adaptations I feel it’s okay to rename it. :)
Amelis’Hof Summer (Picnic) Pie with Garlic and Tomatoes
- olive oil
- 3 sun-dried tomatoes
- 1 head of garlic
- 350 gr tomatoes
- 1 small or 1/2 big red onion
- 3 sheets of vegan puff pastry
- 12 black olives
- 1 tbs caper berries
- 1 tbs of chopped rosemary
- (optional) some chopped oregano or other fresh herb of you choice
- freshly ground salt & pepper
- Preheat oven at 200 degrees Celsius.
- Soak sun-dried tomatoes in hot water.
- Separate garlic cloves — leave the skin on! — and put them in some olive oil in a high oven-proof dish.
- Cut tomatoes in thick slices, put them in an oven dish.
- Slice red onion and add to tomatoes.
- Pour a tablespoon of olive oil over the tomato-onion mix, and add some freshly ground salt & pepper.
- Roll out pastry dough and fill baking dish, punching a few holes in the bottom with a fork. Layer with beans or ceramic beads for pre-baking.
Whatever you’re using for blind baking; it’s always smart to put some parchment paper in first to prevent your beans/beads from sticking to the dough… I often forget. ;)
- Put all three dishes in the oven and bake puff pastry for 10 minutes, tomatoes and garlic 15 minutes.
- In the meantime mince olives, caper berries (you may want to rinse these first if they’re really salty) and soaked sun-dried tomatoes.
- After 10 minutes take your pie dough out of the oven, remove blind filling and bake for another 5 minutes.
- Now your tomatoes, garlic and puff pastry should be ready at about the same time. Allow the roasted garlic to cool for a few minutes.
- Peel the garlic cloves, mince, and mix HALF of it with the olives, sun-dried tomatoes and capers.
- Spread the mixture on the bottom of your pie, layer with tomatoes and onion, add rosemary (& other fresh herbs of your choice) and the rest of the crushed garlic. Sprinkle with a little more salt & pepper.
- Put your picnic pie into the oven for another 5-10 minutes.
We had this quiche accompanied by a green salad with asparagus, more fresh herbs from our ‘garden’ (thyme & oregano), chopped walnuts & pistachios and a balsamic vinegar dressing with extra virgin olive oil, agave syrup, salt and pepper. I’m afraid the picture has a weird colour: we had the shades down because it was so sunny!
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