Zucchini Pie W/Potato Crust

Zucchini Pie W/Potato Crust

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust:

  • 2

    pounds (900 g) russet potatoes, cut into large chunks

  • 2

    Tbsp (30 ml) finely ground flax meal

  • 2

    Tbsp (30 ml) chickpea flour

  • ½

    tsp (2.5 ml) fine sea salt

  • ¼

    cup (60 ml) vegetable broth or stock

  • Filling:

  • ½

    cup (60 g) pumpkin seeds, lightly toasted

  • 2

    cloves garlic

  • 3

    green onions, cut in chunks

  • cup (15 g) lightly packed chopped fresh basil

  • 1

    package (12 oz or 375 g) extra firm silken tofu (such as MoriNu)

  • 6

    Tbsp (90 ml) vegetable broth or stock

  • 1

    Tbsp (15 ml) apple cider vinegar

  • ½

    tsp (2.5 ml) fine sea salt

  • 1

    tsp (5 ml) granulated onion or onion powder

  • ¼-½

    tsp (1-2.5 ml) smoked paprika, to your taste

  • 2

    tsp (10 ml) light miso

  • 2

    tsp (10 ml) dijon mustard

  • tsp (.5 ml) nutmeg

  • 1

    Tbsp (15 ml) chickpea or soy flour

  • pepper, to taste

  • 2

    medium zucchini, washed, trimmed and sliced

  • olive oil, if desired

Directions

Preheat oven to 375F (190C). Line a 10 inch (25.5 cm) tart pan with parchment and spray sides, or spray with nonstick spray. Prepare the crust: place potato chunks in boiling water and boil just until crisp-tender, about 5 minutes. Drain and rinse with cold water. Allow to cool completely, then grate the potatoes and place in a large bowl. To the bowl, add the flax, chickpea flour,salt and broth and mix well with your hands. Using the back of a rubber spatula or a 1/3 cup (80 ml) measuring cup, press the potato mixture evenly into the bottom and up sides of prepared pan. Bake in preheated oven for 15-20 minutes, until the top is dry. Remove from oven and reduce heat to 350F (180C). Meanwhile, make the filling: In the bowl of a food processor, blend the pumpkin seeds, garlic, green onion and basil until you have a paste. Add remaining filling ingredients except for zucchini and olive oil and process again until smooth. If desired, roughly chop the zucchini and fold into the filling at this point. Pour over the crust and smooth the top. If using zucchini slices, arrange them over the filling in a decorative fashion. If desired, brush with olive oil. Bake in preheated 350F (180C) oven 50-60 minutes, rotating the pie about halfway through, until the crust is browned and the zucchini has begun to brown. Allow to rest 5-10 minutes before serving. Makes 8 servings. May be frozen.


Nutrition

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