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Easy Summer (Picnic) Pie

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

Easy Summer (Picnic) Pie

Preparation

  1. Preheat oven at 200 degrees Celsius.
  2. Soak sun-dried tomatoes in hot water.
  3. Separate garlic cloves — leave the skin on! — and put them in some olive oil in a high oven-proof dish.
    Easy Summer (Picnic) Pie
  4. Cut tomatoes in thick slices, put them in an oven dish.
  5. Slice red onion and add to tomatoes.
  6. Pour a tablespoon of olive oil over the tomato-onion mix, and add some freshly ground salt & pepper.
    Easy Summer (Picnic) Pie
  7. 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. ;)
    Easy Summer (Picnic) Pie
  8. Put all three dishes in the oven and bake puff pastry for 10 minutes, tomatoes and garlic  15 minutes.
  9. In the meantime mince olives, caper berries (you may want to rinse these first if they’re really salty) and soaked sun-dried tomatoes.
  10. After 10 minutes take your pie dough out of the oven, remove blind filling and bake for another 5 minutes.
  11. 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.
  12. Peel the garlic cloves, mince, and mix HALF of it with the olives, sun-dried tomatoes and capers.
    Easy Summer (Picnic) Pie
  13. 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.
    Easy Summer (Picnic) Pie
  14. 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!

Easy Summer (Picnic) Pie

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& Part of Zesty Palette’s ongoing Bake Fest #4 hosted by Tomato Blues

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Has anyone been wondering what happened to my weekly (b)logging of CSA vegetables? I omitted 2 and missed 1 because we #failed to pick up our veggie bag when we were on a short holiday in week 26. Time to catch up!

Amelishof CSA vegetables week 27, 2010

Veggie loot week 27, 2010

  • rocket
  • radishes (French breakfast & icicle)
  • romaine lettuce
  • cucumber
  • sweethearts cabbages
  • field peas

Cukes are always met with a big ‘hooray’ because they taste so good — recalling cucumbers from past times. Strangely enough their organic siblings from the supermarket do not bring the same sensation. That probably has to do with the time and effort invested in the product.

Fresh field peas are great too; I only came to know of them last year thanks to our CSA veggies! (Weeks 30 and 31) They’re completely different from their tinned congeners; tasting a bit like fava beans — not ‘mealy’ like brown beans.

The radishes are the last of the season and the white ones have gotten a bit thickskinned, but nothing a potato peeler can’t take care of ;) They’re obviously related to daikon. We could have used them like that but mostly ate them as a snack or salad anyway.

Other dishes with the greens: pointed cabbage patties (YUM!) and spicy cabbage with foe yong hai (egg foo young) and nasi goreng (fried rice).

Kapucijner peas ready to go

The field peas were stir-fried & stewed shortly with garlic, sundried tomatoes and served with fresh basil & ground pepper. Really nice as a side dish to ricotta cheese filled omelet with tomato and herbs!

Amelishof CSA vegetables week 28, 2010

This week’s vegetables (week 28, 2010)

  • lettuce
  • radicchio
  • fava beans
  • Chinese cabbage
  • tomatoes
  • basil
  • rosemary

Menu planner for the week

  • Broad beans with cheese sauce, served with oven-baked potato, veggie bratwurst and radicchio salad with bell pepper, cranberries & red dressing (mayo, mustard & ketchup). [Friday]
  • Spicy stir-fried Chinese cabbage with cashews & cilantro, rice, emping and salad. [Saturday]
  • Salad of Chinese cabbage with homegrown radish cress, spring onion and orange dressing, served with tomato rice and hazelnut ragout. [Sunday]
  • Ratatouille with couscous and Parmesan cheese, salad. [Tuesday]

On Monday we’ll be eating out :) And on Wednesday… well, the next batch of veggies will arrive!

Do you plan your weekly menu as well?

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