• Skip to main content
  • Skip to primary sidebar

Veggies On The Counter

Roasted Shallots and Cherry Tomatoes Pie | Vegan Food Recipe!!

Oct 16, 2010 · Leave a Comment

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).

Roasted Shallots and Cherry Tomatoes Pie Recipe

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

Roasted Shallots and Cherry Tomatoes Pie

Fenna
This recipe for Roasted Shallots and Cherry Tomatoes Pie is one of my favorite. Its a special vegan recipe with yummy Cherry Tomatoes Pie
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer
Servings 4

Ingredients
  

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
  • Meilleur Site De Poker En Ligne
  • Non Gamstop Casinos UK
  • Beste Online Casino Zonder CRUKS
  • Non Gamstop Casinos UK

 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

Instructions
 

  • 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.
  • 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 over mix the dough. If the dough seems too dry and doesn’t hold together, add 1 to 2tablespoons more water.
  • 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.
  • 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.
  • 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.
  • 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.
Keyword Roasted Shallots and Cherry Tomatoes Pie Recipe

Uncategorized

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recent Posts

  • Mix Veg Paratha Recipe : Mixed Vegetable Paratha Recipe
  • Crispy Kerala Banana chips (Traditional style recipe) | Nendran Chips Recipe
  • Vegetable Masala Maggi Noodles Recipe # Spicy Maggi Noodles !!
  • Avocado and Kiwi Fruit Pudding with Lime Cooking Recipe!
  • Beetroot & Barley Risotto Recipe | How To Make Beetroot & Barley Risotto

Recent Comments

    Archives

    • September 2020
    • August 2020
    • May 2020
    • July 2016
    • June 2016
    • May 2016
    • November 2015
    • September 2014
    • August 2014
    • March 2014
    • February 2014
    • December 2013
    • August 2013
    • July 2013
    • November 2012
    • September 2012
    • May 2012
    • January 2012
    • December 2011
    • November 2011
    • June 2011
    • January 2011
    • November 2010
    • October 2010
    • May 2010

    Categories

    • Kerala Recipe
    • Recipe Indian
    • Uncategorized

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Copyright © 2021 Veggies On The Counter on the Seasoned Pro Theme