Leaf stalk pie

By • April 18, 2013 0 Comments

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Leaf stalk pie


Serves 4-6

  • 1 1/2 cups flour
  • 4 tablespoons olive oil
  • 1/3 cup water (approximately)
  • 1/2 teaspoon salt
  • 1 bunch carrots, leafstalks only
  • 1 bunch radicchio, leafstalks only
  • Breadcrumbs
  • 100 milliliters soy cream
  • 1 teaspoon pesto
  • Fresh mozzarella
  • Pine nuts
  1. For the dough, mix together flour, salt and olive oil. Add water gradually and knead by hand in order to form a ball. Add more water or flour if needed. Roll out the dough on a floured space and arrange in your pie plate covered with parchment paper.
  2. Remove the leaf stalks and cut them into small pieces (keep the vegetables for another recipe). Wash them well and blanch in salted water for about a minute. Drain well in order to remove as much water as possible.
  3. Spread out the breadcrumbs on the dough then arrange the leaf stalks on top.
  4. In a bowl combine cream and pesto and pour on top of the greens
  5. Cut the mozzarella into slices and arrange on the pie. Put as much as you like. Finally sprinkle with pine nuts (again as many as you like)
  6. Bake for 30 minutes on 350F until dough is cooked and cheese has melted. Just make sure the pine nuts do not burn.

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