With the arrival of fine weather, I wanted to organize a country picnic in Paris.
The perfect opportunity to cook a gluten-free and lactose-free vegetable pie.
Plaid, Ecusson ciders, colorful GIFI decoration, flower bed:the atmosphere was sparkling!
Discover this new seasonal recipe from my culinary collaboration with Sarah.
All the ingredients used to make this delicious pie are available from Naturalia (organic).
Ingredients:Gluten-free and lactose-free Vegetable Pie
For the dough
– 120 gr of MARKAL organic wholegrain buckwheat flour
– 120 gr of PRIMÉAL organic wholegrain rice flour
– MARKAL organic wholegrain blond sesame
– 4 tbsp. at s. Organic Luque Flower Oil olive oil
– 120 ml Biorganic The Bridge rice milk
– 2 tbsp. c. baking soda.
– 1 tbsp. c. curry
– 1 tbsp. c. of salt
For the garnish
– 3 courgettes
– 1 sweet potato
– 100 ml Bonneterre organic cooking coconut milk
– 5 Naturalia organic eggs
– Olive oil
– 1 tbsp. cumin
– c. tsp curry
– Parsley
– Salt, pepper
Accompaniments
– Raw beetroot
– Tomatoes
– Fine sprouts of Alfafa Germline
– Spring onion
– Basil
– Mint
– Vinegar of cider
The dough
1/ Prepare the dough by mixing the dry ingredients:flour and baking soda, then pour in the oil and milk.
The dough will clump together until it forms a ball.
The texture will be stickier than a classic shortcrust pastry.
To roll it out, place the pastry directly on the parchment paper and use a rolling pin and a little rice flour.
Put the bottom of the pie in your dish and prick it with a fork. Book.
The filling
2/ Peel and cut the sweet potato into small cubes.
Place them on parchment paper on the oven tray with a drizzle of olive oil, cumin, salt and pepper.
Bake for fifteen minutes at 200°C.
Wash and cut the courgettes into small pieces.
Toast them in a pan with a tablespoon of olive oil.
Add a little salt and curry. Once nicely browned, set aside. Pour the vegetables over the shortcrust pastry.
Beat the eggs with the coconut brick and a little rice milk.
Add chopped parsley. Pour the mixture over the pie.
Cooking
3/ Bake in a preheated oven at 200°C for at least 35 minutes (check the cooking according to your oven). Enjoy!
Accompaniments
4/ Peel and rinse the beetroot then grate it.
Add 1 tablespoon of cider vinegar and olive oil.
Season with salt and pepper and sprinkle with sesame and sprouted seeds.
Prepare a salad of tomatoes, spring onions and basil.
Add the vinaigrette, and again the sesame and sprouted seeds.
Now you are ready for your city picnic!
