Quite often my husband comes home with something from our local Farmer’s Markets that one of the farmers has given him for free; fabulous! But quite often I have no idea how to use what we’ve so generously been given. This week, he came home with these:
A quick facebook poll saw us debate whether they were spring onions, shallots or teeny little Spanish onions. Honestly, I still don’t know! Once peeled, the bulb was white, so closer to a spring onion I’d guess! I also had some gorgeous heirloom cherry tomatoes; some so teeny that they didn’t even need cutting in half before adding to the pie. Add some broad beans from my mother-in-law’s garden and I was set!
I was curious to try an idea for a nut based pastry so while the onions were doing their caramelising thing, I got busy with the Vitamix.
It looked promising, but I made it too thick for the base and the ratios just didn’t work. For those curious, it was 3/4 cup rice flour, 1 cup ground pecans and 1/2 cup melted ghee. Perhaps it would have been better without the rice flour? The filling is delicious though, so the crust recipe I’ve listed is the same as the one for the gluten free quiche base from waaaaaaaaaay back in the early days of MamaBake.
Unsuccessful pastry aside, we still enjoyed the pie in its original incarnation, but I do think it will be much tastier with the almond meal crust (I would love to know if you adapt the crust using a different nut meal). Or, use your own shortcrust pastry recipe for a more traditional crust (have you tried the gluten free pastry? It’s amazing!)
For the crust:
1 1/2 Cups almond meal or nut meal of your choice
1/2 tsp sea salt
1 1/2 tsp baking soda
1 T finely chopped spring onions (or other herb)
1/4 cup grapeseed oil (or oil of your choice)
1 T water
For the Filling:
1 bunch small onions (or 4 brown onions)
1 T butter (replace or omit for dairy free)
2 T olive oil
2 T red wine vinegar
2 T coconut sugar (or brown sugar)
1 x 450g punnet mixed cherry tomaotes – larger ones halved, small left whole
1.5 cups shelled and cooked broad beans
1/4 cup pitted olives – whole
2 eggs – whisked
Feta cheese to top.
For the crust:
Preheat the oven to 180 degrees celcius
In a large bowl, combine the almond meal, salt, baking soda, and chopped spring onions.
In a separate bowl, whisk together the oil and water.
Stir the wet mix into the almond meal mix and stir until completely combined.
Press the mix into a lightly greased 20cm pie dish (one with a removable base is best).
Bake for 12 to 15 minutes, until golden brown. Let cool completely before filling.
For the filling
Heat the oil and butter in a large frying pan.
Add the onion and cook, stirring often until the onions begin to colour and soften.
Add the vinegar and sugar and continue to cook until you have the caramelisation you like.
Turn heat to medium/low and add the tomatoes, olives and broad beans and cook, stirring for around 10 minutes.
Pour the filling mix into the pastry shell.
Carefully pour the whisked eggs over the filling.
Sprinkle with feta or goats cheese.
Bake at 180 degrees for around 30 minutes or until the crust is golden and the cheese browned.
Serve hot or cold.
*Pie crust recipe adapted from Elana Amsterdam.