Name: Parmesan and almond crusted vegetable pies with pesto
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Vegetable pies with pesto; 1/4 (700g) jap pumpkin, cut into 2cm thick slices; 3 yellow squash, halved; 12 truss cherry tomatoes; 1/2 bulb garlic, cloves separated, skin on; 1/3 cup (80ml) olive oil; 8 asparagus spears, chopped coarsely; 50 gram small black olives; purchased pesto, for serving; rocket leaves, for serving; Parmesan and almond crust; 1 cup (120g) almond meal; 1/3 cup (25g) finely grated parmesan cheese; 1/2 teaspoon sea salt flakes; 1 cup (50g) gluten-free self raising flour or self-raising wheat flour; 1/4 cup (60ml) olive oil; 1/2 cup (125ml) water, approximately

Ingredients

Vegetable pies with pesto

1/4 (700g) jap pumpkin, cut into 2cm thick slices

3 yellow squash, halved

12 truss cherry tomatoes

1/2 bulb garlic, cloves separated, skin on

1/3 cup (80ml) olive oil

8 asparagus spears, chopped coarsely

50 gram small black olives

purchased pesto, for serving

rocket leaves, for serving

Parmesan and almond crust

1 cup (120g) almond meal

1/3 cup (25g) finely grated parmesan cheese

1/2 teaspoon sea salt flakes

1 cup (50g) gluten-free self raising flour or self-raising wheat flour

1/4 cup (60ml) olive oil

1/2 cup (125ml) water, approximately

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.For parmesan and almond crust, combine almond meal, parmesan, salt and flour in a medium bowl. Add the combined olive oil and water to the dry ingredients. Mix well to form a soft dough. The quantity of water varies with different types of flour. The dough needs to be spoonable, not too dry and not too runny.

3.Drop about 2 tablespoons of the almond mixture into greased small pie tins, spreading up the side with the back of a teaspoon. Place pie tins on baking tray and bake for approximately 15 minutes or until golden brown. Cool.

4.Place tomatoes and garlic cloves on a small oven tray. Drizzle with half the olive oil. Combine pumpkin, squash and remaining olive oil on a medium oven tray. Bake tomato and pumpkin mixtures for approximately 20 minutes or until vegetables are browned lightly and tender.

5.Meanwhile, add asparagus to a small pan of simmering water, cook for 1 minute. Drain, then run asparagus under cold water to refresh.

6.Place pie crusts on serving plates. Divide pumpkin mixture and tomato mixture, asparagus and olives among pie crusts. Drizzle with pesto and serve with rocket leaves.

Use any combination of vegetables for the topping. Pie crusts suitable to freeze. Not suitable to microwave.
Note

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Ingredients

Method

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