That’s a recipe I make every week using seasonal veg.
It’s easy to adapt to your taste and it makes quite a comforting meal (as well as healthy!).
- 250g of flour (I use a mix of wholegrain and white)
- 30g of olive oil
- 120ml of water
- 1 spoonful of cumin
- 1 pinch of salt
- 2 leeks
- 1 teaspoon of cumin seeds
- 1 pinch of salt
- 150g of cooked beans
- 1 glove of garlic
- 1 teaspoon of salt
Wash the leeks. Keep both the green and white parts. Cut them in two in the length then cut in pieces. Add a spoonful of oil in a pan, as well as the cumin seeds and cook the leeks on medium heat with the lid on until their color change and they soften. Mix them once in while. Season with the salt.
While the leeks cook, put the flour in a mixing bowl, mix with the salt and cumin. Add the olive oil, then the water
and mix until everything is combined and formed a ball.
Spread some oil in your pie dish, then sprinkle some flour and shake the dish a bit to distribute the flour so the dough won’t stick. Lay the dough out in the dish.
Put your cooked beans in a food processor or a blender, add the garlic and salt then mix.
Put the cooked leeks in the dough, cover with the beans purée.
Bake for 30 min in a preheated oven at 180°C.
I generally use the oven to cook at the same time some potatoes, beetroots, parsnip, squash… To eat with the tart. I cut everything in pieces (around 2cm), oil the baking tray, put all the veg on it and let them cook for 30 minutes as well.
This recipe is great for all seasons. You don’t even have to add the beans topping on it. I do eat to get some extra proteins and because I love beans! You can read this article to learn how to cook beans from scratch.
Onions & lentils
- 3 big onions
- 150g cooked lentils
- 2 spoonful of nutritional yeast
- 2 spoonful of soy sauce (or 1 spoonful of salt)
- 1 garlic glove
- 1 spoonful of ground cumin
Use the same dough.
Cut the onions in mince and add them directly to the dough, no need to precook them.
Inside your food processor of blender add the lentils, the nutritional yeast, the soy sauce, the garlic and the cumin. Mix until you have a smooth texture (you may need to add some water).
Use this mix as a topping for the onions.
Bake the pie for 30 minutes in a preheated oven at 180°C.
– at least 12 shallots (it depends on their size)
– maple syrup
Cut the shallots in two. In a pan add some oil and begin to cook the shallots. Spread some maple syrup on top of them and turn them so they will be covered on all faces.
Turn regularly until they are soft and turn golden brown.
Place the shallots on top of the dough and bake for 30 minutes in a preheated oven at 180°C.
I served this pie with roasted potatoes and Brussels sprouts (bakes at the same time), and some salad leaves.