Veggies on the counter

Roasted Shallots and Cherry Tomatoes Pie

Posted in baked goods, main courses by veggies on the counter on April 17, 2011

This pie recipe I’m about to share with today was made upon my mother’s request for a savory pie. My mom is an undeniable sweet tooth and most of the things she asks me to cook are cookies and desserts, but this time around she was up – to my relief – to something different. I’ve been facing days in which my motivation/inspiration to cook has been reduced to a minimum (I think we all have experienced the feeling that, for some unknown reason, we cannot simply come up with new interesting ideas – not only in the culinary realm, but also in any other area) so I really took and followed her guidelines: she wanted a pie with roasted onions or shallots on it, and that was what I made. Actually, I’ve realized this is a good method to pike up your creativity: ask somebody what he/she wants you to cook for them, and you’ll probably come up not only with what they wanted, but also with your own interpretation of what they asked you make  – and that’s what makes the new born recipe special and therefore unique in its own way. Another way to re-start feeling inspired to cook – at least for me – is to watch other people cooking: I went to a barbecue party this weekend, and by watching one of my friends making a delicious and dead easy  flatbread recipe  from scratch, I immediately knew I had to try it at home with my own tweaks and variations (I’ll post up the recipe here soon).

This particular recipe relies on the well-known technique used in non-dairy and eggless pies, which is to make a “tofu custard” (and season it with a few dried herbs and condiments), that will then set when cooked in the oven, similarly to any other savory custard made of eggs and cream.

These days, I’ve been also addicted to experiment with different types of flour, and this time around, while searching the cupboards for  buckwheat and oat flours (which I was planning to use in here), I found chestnut flour and that was what I used to make the crust. Chestnut flour has a sweet and somehow dense flavor, and because it’s gluten-free, I think it’s easier to work with when it’s combined with wheat (either whole wheat or just regular) flours – if you don’t have chestnut flour at hand, feel free to make this pie crust using only the white whole-wheat type instead.

I owe my mother the inspiration for this pie recipe so, as a sort of tribute, the leading picture of this post shows myself  – as a little child – and her back in the early 90’s. : )

Roasted Shallots and Cherry Tomatoes Pie

(makes one, 20-22 cm tart)

For the pie crust:

140 grams (1 cup) chestnut flour

130 grams (1 cup) white whole-wheat flour

80 ml (1/3 cup) olive oil

60 ml (1/4 cup) plus 2 to 3 tablespoons cold water

½ teaspoon salt

For the roasted vegetables:

250 grams (1 ½ cups) cherry tomatoes, cut in half crosswise

1 teaspoon muscovado sugar

250 grams (2 cups) small shallots, peeled and cut in half crosswise

4 large garlic cloves, left whole and unpeeled

1 tablespoon balsamic vinegar

a pinch of salt

olive oil

For the tofu custard:

500 grams (1/2 pound) firm tofu, patted dry and crumbled

2 tablespoons lemon juice

2 tablespoons tamari

1 tablespoon balsamic vinegar

2 tablespoons fresh lemon-thyme, minced

1. Pre-heat the oven to 200ºC. Lightly oil 2 baking dishes with olive oil. Mix the onions with 1 tablespoon balsamic vinegar and a pinch of salt. In one of the dishes, place the onions, cut side up, and the garlic cloves, and drizzle a little olive oil over them. Separately, mix the tomatoes with 1 teaspoon muscavado sugar and a little olive oil. Distribute them evenly on the other baking dish. Place the 2 baking dishes in the oven – preferably in the middle rack – and roast for 25 minutes, or until the vegetables are golden brown. When they’re done, take them out from the oven and let them cool a bit at room temperature.

2. In the meantime, prepare the crust: Mix the chesnut and wheat flours in a bowl. Add the salt. Now, slowly pour the olive oil and mix everything with a rubber spatula. Finally, add the water. Using your hands, mix the ingredients together in order to form a ball, being careful not to overmix the dough. If the dough seems too dry and doesn’t hold together, add 1 to 2 tablespoons more water.

3. Place the dough in the lightly oiled tart pan and press it with your fingers, so that the bottom and the sides of the pan are uniformly covered with dough. Now, trim any excess dough. Cover the pan with plastic wrap and refrigerate it while you proceed with the recipe.

4. For the tofu custard, place all the ingredients for the custard in a food processor, as well as half of the roasted cherry tomatoes (juices included) and the roasted garlic cloves (which you have to unpeel first), and process until totally smooth. Have a taste and adjust the seasonings – adding a bit more tamari and/or a bit more lemon juice – if needed.

5. Take tart pan out of the refrigerator, cover it with foil and place a few pie weights over it – I used dried beans. Blind bake the crust for 10 to 12 minutes, or until golden brown.

6. Place the onions in the bottom of the pre-baked tart shell. Fill the latter with the tofu custard and distribute the remaining roasted cherry tomatoes evenly on top. Bake for 25 to 30 minutes, at 180ºC, or until the custard is set and golden brown. Serve with a leafy salad.

About these ads

19 Responses

Subscribe to comments with RSS.

  1. amazing! you make such creative dishes!

  2. Trudy ~ Veggie num num said, on April 17, 2011 at 10:49 pm

    Looks so tasty! Love the use of chestnut flour in the pastry, yum!!

  3. veggies on the counter said, on April 18, 2011 at 12:15 am

    Thank you for the nice comments ladies! : )*

  4. Marmita said, on April 19, 2011 at 8:13 am

    Que blog espectacular, desculpa escrever em Português mas vi que eras Portuguesa! Já te vou seguir.. tens um blog mesmo ao meu gosto, parabéns! beijo da Marmita

    • veggies on the counter said, on April 19, 2011 at 9:52 am

      Olá! Obrigada pelo comentário, fico mesmo contente que tenhas gostado : ) Beijinho, Joana

      • Pedro "O Mano" Mendes said, on July 24, 2011 at 12:02 am

        Qualquer dia tens que me dar a provar esta tarte… Pela fotografia, já se comia… Beijão!

  5. Bitoque Sem Bife said, on April 19, 2011 at 12:46 pm

    Descobri hoje o teu blog. Muito bom. Parabéns! Acho que vou fazer muitas receitas daqui…
    Bjs

  6. celine said, on May 13, 2011 at 8:59 am

    I miss your posts and beautiful pics, Joana!

    • veggies on the counter said, on May 13, 2011 at 11:11 am

      Hi Celine! Hehe so nice to hear from you! I’ve been a bit busy lately, but I’ll post up new material during the weekend. : ) xo, J

  7. chinmayie@lovefoodeat said, on May 30, 2011 at 6:34 am

    Hey Joana! Just found your blog while searching for some recipe online and fell in love with it! beautiful photos and great recipes!!
    I am also a graphic designer who recently started a food blog and I am vegetarian :) so quite a few things in common!
    subscribed to your blog as I don’t want to miss any of your recipes!

  8. Isobelle said, on October 2, 2011 at 7:08 pm

    All of your food looks so beautiful! I would love to try making this.

  9. chinmayie @ love food eat said, on October 3, 2011 at 10:37 am

    Looks delicious! So rustic and hearty :)

  10. anamika said, on January 22, 2012 at 6:33 pm

    Just discovered your blog and so glad to see so many inspiring recipes!

  11. Susana Gomes (Gasparzinha) said, on March 28, 2012 at 9:30 pm

    Olá Joana :)
    Descobri hoje o teu blogue devido ao artigo no JPN.
    Gostei muito, parabéns! Vou voltar para ir acompanhando as coisas boas que partilhas.
    Bjs.

  12. […] (hardly altered from the blog ‘veggies on the counter’) Two 15cm quiches (you could do one large, but I prefer a little more crust to go with the […]

  13. afracooking said, on October 16, 2013 at 8:35 pm

    It must be quite a while back since I have “liked” your recipe as I have made it a couple of times now. I actually enjoy it so much I posted your recipe on my blog. Thank you soooo much for the inspiration and this marvelous recipe!

    • veggies on the counter said, on October 18, 2013 at 2:28 pm

      Wow that’s so cool! I always love to hear back from people who make recipes from the blog. And knowing you like this one makes me really happy. Thanks for sharing!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 270 other followers

%d bloggers like this: