This pie is delicious served warm or cold, and packs really well for a picnic. If you can find wild mushrooms in season, use those. Otherwise, fresh button mushrooms work well here too.
FOR THE CRUST:
- 8 oz butter
- 2 cups spelt whole grain flour
- 1.5 teaspoons baking powder
- 1 cup parsnip puree (peel and chop 2 large parsnips and cook them until really soft; drain; and smash to form a puree)
FOR THE FILLING:
- 2 tablespoons vegetable oil
- 2 cups chopped fresh mushrooms (wild or button)
- 3/4 cup finely chopped leek
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 4 tomatoes
- 3 eggs
- 1 cup low fat sour cream or yogurt
- 2 tablespoon spelt whole grain flour
- 1/2 cup of grated hard cheese
Preheat oven to 400°C.
Combine the flour and baking powder in a bowl. Using your fingers, a fork or a pastry cutter, work the mixture until it resembles sand. Add the parsnip puree and stir to form a dough. Spread the dough into the bottom of a large (12″/30cm), round pie dish, pushing the dough up the sides. Put the dish into the fridge to chill while you make the filling.
Make the filling. Heat up a few tablespoons of oil in a pan and add the mushrooms and leeks. Cook for about 5 minutes or until the mixture begins to soften. Add the thyme, oregano, salt and pepper. Remove from heat and allow the mixture to cool slightly. Slice the tomatoes.
Bake the crust in the oven for 10 minutes. Remove.
Combine the eggs, sour cream or yogurt and grated cheese into a smooth mixture and season with salt and pepper. Spread the mushroom filling over the crust and layer the tomatoes on top. Pour over the sour cream/yogurt mixture. Bake the pie for 30-40 minutes or until the top is slightly puffed and golden brown.
Serve with a fresh green salad. Serves approximately 16 people.