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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
Ingredients
Serves 2.
- 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
Preparation
- 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.
BON APPETIT!
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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Post submitted to…
& Part of Zesty Palette’s ongoing Bake Fest #4 hosted by Tomato Blues
I’m not superstitious and I don’t believe Friday the 13th means bad luck. Hey, on Fridays it’s almost W.E.E.K.E.N.D.! But Monday the 13th… Yaiks, that’s something else indeed! I don’t like Mondays… And now both July and August bring us that black day :(
Today I hoped to balance things out a bit by bringing bento #61 to work: 6 + 1 = lucky number 7! :)
First tier:
- bed of romaine lettuce
- pesto egg with sundried tomato
- carrot
- hot pepper (from the balcony) with houmous
- slice of cucumber
- cauliflower florets
- black olives
- pine nuts
I also added some walnut after making the picture.
Second tier:
- mexican nut mix (‘pepita mix‘)
- carrot sticks
- seedless grapes
- pasta salad (corn, hot pepper, (fresh & sundried) tomato, pine nuts, pesto, basil, red tofu)
This bento really helped me get through my busy day! :)
Of course macaroni rigate is a bit too large for a real pasta salad but I am not small-minded when it comes to using leftovers!
BTW: did you spot the 3 song titles in this post??? Answers behind the cut :)
Last weekend summer officially started and we’ve been having some fine weather in Holland since then! So on Thursday it was time for a mediterranean bento (#56).
Upper tier
- currants
- black olives
- dressing for Greek salad
- cashews with Provencal herbs
- basil
Lower tier
- Romaine leaves
- basil
- black olive
- mix of feta goat’s cheese, tomato, spring onion, sundried tomato and red bell pepper
The salad leaves, paprika, basil and red currants all came from our weekly organic veggie bag!
Oops, it took me a whole week to post about bento #52! It came to work on Wednesday May 20th — and it’s been my last bento up until today. I was too busy! And I don’t have to go to the office for a while now, so bento’s will be sparse in the next few weeks.
In the picture my lunch looks quite cute — but don’t be fooled! The hint is a packet of Smint…
The red stuff you see in the left hand tier is Mediterranean bean paste, which erm.. had a bit too much garlic in it :-o I don’t like tasting garlic all day, so I came prepared.
Here’s another one of Gnoe’s tips: natural & healthy remedies against garlic smell (and taste) are drinking milk, eating an apple and — last but certainly not least — chewing on a bunch of parsley. That’s after you’ve eaten garlic, not before ;) In my experience these solutions work best if you don’t apply them immediately, but after you’ve brushed your teeth without result.
Well, my apple is not in the picture but it did come along. And in the photo you can also see some fresh parsley (not enough though, LOL) — and the before mentioned package sugar free Smint for emergencies ;)
What else could be found in bento #52?
- red leaf salad (hiding)
- 3 conchiglioni (pasta seashells) with herbs, slightly greased with olive oil so they wouldn’t stick together
- black olives
- slices of orange sweet bite
- capers, small & large
- yellow cherry tomatoes
- parsley (like I said)
- yogurt coated apricot
- roasted sunflower seeds as topping for:
- leek salad (leeks marinated in a basil-garlic dressing)
- Mediterranean bean paste made of white beans, tomato, red bell pepper (paprika), onion, olive oil and oven-roasted garlic (to eat with the pasta)
- grated cheese for the conchiglioni
- pistachios and cashews
- cranberries
Both the leek salad and the bean paste were easy to make. But… the bean spread was best on the day it was prepared. Next day it had gotten a bit ‘watery’ and needed the salty & sour addition of capers and olives.
So, bento #52 was like a wolf in sheep’s clothes: looking cute, but with a sharp bite! Well, I got a lot of work done that day with few colleagues disturbing me ;) Which is good — is it? It was really my day off… :\
On Tuesday I was so busy getting my stuff packed that I only got to eating my bento in the train back home. My office is moving on Thursday and since I don’t have to work today I had to get it all done yesterday. Well, I was pretty hungry by the time I was on my way home again!
Contents of my bento (#31):
Left tier
- mini plum tomatoes
- sliced radishes
- little crackers
- Japanese cracker puppet
- Emmenthal cheese
- ‘griotten’ (licorice)
Right tier
- dried apricots (organic)
- container of humus, mojo Palermo (piment) and capers
- marinated olives
- nut-mix: sesame coated almonds, dry roasted peanuts, apricot seeds, roasted chickpeas and dried cranberries
On the side
- small container of potato salad (not shown)
- Japanese fried broad beans
Needless to say it was all very yummy ;)
OMG I have this big bento backlog again! Of course our computer broke down (I won’t tell you about the terrible service Apple gave us), but that’s not really an excuse is it?
Well, I’ll start off with bento #36: my Royal bento!
You might wonder why this bento is called ‘royal’ since it’s not particularly rich, nor are there any crown jewels on view. But it does contain a lot of orange stuff and Oranje (= orange) is our royal family’s family name ;)
Maybe you’ll also notice that this bento is quite low on carbs. That’s because I also brought two sandwiches. And since I always do that I will have to try to keep my bento’s this way. But it’s not easy!
What Friday 23th November’s bento contained…
- Nigella’s sticky chocolate pudding! (yummy! GREAT recipe!)
- cherry tomatoes
- radishes
- chives
- star cress
- pumpkin cheese stars
- cucumber stars and leftover pieces
- water cress
- black olives in half an orange sweet bite
- dressing and humus in containers
- almost hiding is a laughing cow cheese wedge
- completely hiding is an (orange ;) carrot
- apple on the side
If the pudding hadn’t been there I could have said this was a very healthy bento ;)
No need to tell you I really enjoyed it :))
Click on the thumbs of bento 34 t/m 39 to see larger images and their descriptions on Flickr.
There are no December bento’s yet… Next one will be #40!
So here’s the bento I took yesterday on my first day back to work. I tried to extend my holiday spirit by taking tabbouleh salad, fresh mint for tea and a mix of nuts that came all the way from Cappadocia in Turkey: roasted chick peas, apricot seeds and almonds coated in honey and sesame seeds. Yummy! I also added some dried cranberries.
But I took some other stuff as well: a La vache qui rit cheese wedge, cherry tomatoes, Japanese peas and kiwi (peeled and sliced in the morning) with some lemon juice on the side.
Another way of keeping my holiday near is reading Dance with Death by Barbara Nadel. It’s a thriller set in Cappadocia and I bought it on site ;) Thankfully we didn’t find any dead bodies in the caves we visited!
No picture of bento 28 but a nice picture of grapes that we took with our new camera on our holiday in Cappadocia (Turkey). You see, our old photo camera broke just two days before our vacation! I discovered that while making photos of bento #28, the last bento I took to work.
Of course this bento contained some green grapes. Along side iceberg salad, wild tomatoes, cream cheese with herbs (Boursin), small crackers, green olives, some carrot, Italian nibbles (Genoa’s) and a vegetarian sausage. On the side I took an apple and some forest fruit yoghurt.
Graasland 