Ingredients
Sunflower Seed Crust
- 1/2 cup sunflower seeds.
- 1 cup buckwheat flour.
- 1/2 teaspoon salt.
- 50 g chilled butter.
- 2 1/2-3 tablespoons ice cold water.
Filling
- 1 small leek, finely sliced.
- 1 bunch asparagus, woody ends chopped off.
- 2 tablespoons dill, finely chopped.
- 1/4 cup frozen peas.
- 1/2 lemon, zested and cut into wedges to serve.
- 80 g goat's feta.
- 4 eggs.
- 100 ml double cream.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a 22cm pie tin with butter.
2. Place a frying pan over medium heat. Add in the sunflower seeds and dry toast until lightly brown. Add into a food processor and blitz until you form a crumb-like texture. Add in the buckwheat flour and butter and blitz until well incorporated. Add a tablespoon of cold water at a time and blitz until dough comes together. Remove the dough from the processor, cover in cling wrap and place in the fridge to chill for 1 hour or in the freezer for 20 minutes.
3. Turn crust mixture into the prepared tin and flatten into place, until 0.5cm thick all over. Place into the preheated oven and bake for 10 minutes until lightly browned.
4. Meanwhile, heat the frying pan over medium heat. Add in butter and leek. Cook for 5 minutes, stirring, until leek softens. Spread over the base of the tart.
5. Place eggs and cream into a bowl and whisk to combine. Add in lemon zest, dill and half of the feta and stir through. Pour into the pie base, on top of the leek. Place in the bunch of asparagus so it sits in the egg mixture. Sprinkle over peas and remaining feta.
6. Place into the oven and bake for 30 minutes until pie has set and the asparagus has softened. Serve.
Note
Styling by Gemma Lush.
We've made sure this Loaded Spring Vegetable Pie is packed with some of our favourite Spring flavours. There's an impressive gluten-free crust made with sunflower seeds and buckwheat flour and the pie is topped with grassy green asparagus... the hero of the dish!
Ingredients
Sunflower Seed Crust
- 1/2 cup sunflower seeds.
- 1 cup buckwheat flour.
- 1/2 teaspoon salt.
- 50 g chilled butter.
- 2 1/2-3 tablespoons ice cold water.
Filling
- 1 small leek, finely sliced.
- 1 bunch asparagus, woody ends chopped off.
- 2 tablespoons dill, finely chopped.
- 1/4 cup frozen peas.
- 1/2 lemon, zested and cut into wedges to serve.
- 80 g goat's feta.
- 4 eggs.
- 100 ml double cream.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a 22cm pie tin with butter.
2. Place a frying pan over medium heat. Add in the sunflower seeds and dry toast until lightly brown. Add into a food processor and blitz until you form a crumb-like texture. Add in the buckwheat flour and butter and blitz until well incorporated. Add a tablespoon of cold water at a time and blitz until dough comes together. Remove the dough from the processor, cover in cling wrap and place in the fridge to chill for 1 hour or in the freezer for 20 minutes.
3. Turn crust mixture into the prepared tin and flatten into place, until 0.5cm thick all over. Place into the preheated oven and bake for 10 minutes until lightly browned.
4. Meanwhile, heat the frying pan over medium heat. Add in butter and leek. Cook for 5 minutes, stirring, until leek softens. Spread over the base of the tart.
5. Place eggs and cream into a bowl and whisk to combine. Add in lemon zest, dill and half of the feta and stir through. Pour into the pie base, on top of the leek. Place in the bunch of asparagus so it sits in the egg mixture. Sprinkle over peas and remaining feta.
6. Place into the oven and bake for 30 minutes until pie has set and the asparagus has softened. Serve.
Note
Styling by Gemma Lush.