Savoury 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

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.
   
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.
   
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. ;)
   
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.
    
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.
    
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!

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Post submitted to…

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

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Bento #61 for good luck on Monday the 13th

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???

Summer bento (#56)

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!

Bento #46

Bento #46.

Aangestoken door Bento-Babe nam ik op de Dag van de Arbeid zomaar opeens weer een echte bento mee naar werk! Het was even puzzelen, maar volgens mij is het nummero 46. Mooi om op 1 mei een ‘new beginnings’ bento mee te nemen ;)

Edit: zie de comments voor de inhoud :))

Moving makes hungry (bento’s #32 and #33)

Thursday and Friday were moving days at the office. For me, Friday was the first day in the new building. I brought a bento with side dishes since I didn’t know yet how hungry I would be from all the hard labour, nor if I would be able to buy any food in or near the office site (it’s not located near town anymore). But there seems to be a canteen that I can go check out next week.

Contents:

• corn with several herbs
• boiled egg
• pine nuts and sun-dried tomato for the pasta salad side dish
• carrot
• again a container of humus and mojo Palermo with capers (I am almost out of the mojo that my mother in law brought us from La Palma)
• mini crackers and bounty
• salt & pepper for the egg
• sesame nibbles
• nut mix
• and two pickles rolled in fake meat slice.

On the side some yogurt with prune jelly (homemade by my mother in law).

Contents of Thursday November 8’s bento:

• stir-fried spinach with corn and sesame
• pasta salad
• dried cranberries and bilberries
• mustard cheese cubes
• yoghurt coated dried apricots
• sesame nibbles
• smoked almonds
• small crackers
• a light coke
• and a smint for a fresh breath afterwards.

Notice the nuts, fruits and seeds theme?

Back to work bento (#29)

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!