1 1/2 cup hazelnut meal
1/2 cup almond meal
3/4 cup tapioca flour
1 small egg
25cm diameter tart tin
2 tablespoons milk
salt and pepper
3 tablespoons of my pesto recipe (obviously I'm biased but any pesto will do)
100g roasted pumpkin (roughly 1 cup)
100g Danish feta (any feta will be fab but I love Danish because it is easy to break and is super creamy)
50g sundried tomatoes
25 swiss chard (leave a few bits out for colour at the end)
chilli flakes, to your taste
1 red onion
1. Preheat oven to 180 degrees Celsius. Standard.
2. Mix together the ingredients for the pastry until they have congealed enough that you can roll it into a big ball in your hand.
3. Using a 25cm diameter pie tin that is oiled (probably unnecessary with the quantity of butter in the pastry ;) ) mould the pastry to the tin.
4. Cook the pie crust for ten minutes. The butter seems to fizz out of the crust when it cooks, but rest assured it is doing its thang. i would advise popping an oven tray under the tart tin just to be safe.
5. While the crust is cooking, chop up your onion and cook it in a good glug of olive oil. I got that phrase from Jamie Oliver, who I admire for his inexact quantities when it comes to cooking. I am terrible at quantities. He gives me hope.
6. Add the chilli to the onion mix, and let cool for five or so minutes so you don't get a scramble pie.
7. Beat the eggs and milk together with some salt and pepper.
8. Assembly can begin! I put a layer of spinach down first to save on space, followed by the onion and chilli. After that, it is totally up to you. I added my feta to the egg and milk mixture, but either way will yield a very similar result. I think aesthetics mostly take over in the assembly process on this one. Pesto is one thing that I will add a directive one. Add it in little blobs all around the pie, so that you get a lovely burst of pesto intermittently. Mum said it was good.
9. Pop the assembled pie back into the oven for around 15-20 minutes, or until you can see that the egg mixture has cooked completely.
I was just sitting here thinking what else could be a delicious addition to this pie. Parmesan and/or a squeeze of lemon come to mind. Give it a try and let me know.