As warmer weather arrives, I organized a delightful country picnic near Paris. This was the ideal chance to bake a gluten-free and lactose-free vegetable pie. With a checkered plaid, Ecusson ciders, vibrant GIFI decorations, and a flower bed, the atmosphere sparkled! Discover this seasonal recipe from my culinary collaboration with Sarah. All ingredients are available at Naturalia (organic).
Ingredients: Gluten-Free and Lactose-Free Vegetable Pie
For the dough
– 120g MARKAL organic wholegrain buckwheat flour
– 120g PRIMÉAL organic wholegrain rice flour
– MARKAL organic wholegrain blond sesame
– 4 tbsp. Organic Luque Flower Oil olive oil
– 120 ml Biorganic The Bridge rice milk
– 2 tbsp. baking powder
– 1 tbsp. curry
– 1 tbsp. salt
For the filling
– 3 courgettes
– 1 sweet potato
– 100 ml Bonneterre organic cooking coconut milk
– 5 Naturalia organic eggs
– Olive oil
– 1 tbsp. cumin
– 1 tsp. curry
– Parsley
– Salt, pepper
Accompaniments
– Raw beetroot
– Tomatoes
– Fine Alfalfa sprouts from Germline
– Spring onion
– Basil
– Mint
– Cider vinegar
1. The dough
Mix dry ingredients: flours and baking powder. Add oil and rice milk to form a ball. The dough is stickier than classic shortcrust. Roll out on parchment paper dusted with rice flour. Place in pie dish, prick with a fork, and set aside.
2. The filling
Peel and cube sweet potato. Roast on parchment-lined tray with olive oil, cumin, salt, and pepper at 200°C for 15 minutes. Sauté cubed courgettes in olive oil with salt and curry until browned. Layer vegetables over dough. Whisk eggs with coconut milk, a splash of rice milk, and chopped parsley. Pour over pie.
3. Baking
Bake at 200°C for 35+ minutes (check your oven). Enjoy!
4. Accompaniments
Grate peeled beetroot, dress with cider vinegar, olive oil, salt, pepper, sesame, and sprouts. Toss tomatoes, spring onions, and basil with vinaigrette, sesame, and sprouts.
You're ready for your city picnic!
