You already know probably but in the home we love pies, quiches and other pies are fine. It is quick to make and with a salad, it makes a complete meal for the whole family. Here’s an idea of pie gluten-free because it’s been so long that I do you had not proposed a, a pie with summer vegetables consisted of eggplant and tomatoes with a background moutardé (not too much !). The gluten-free baking is a basis of flour, but flour that I like particularly for its flavor, if you do not already know it, go for it !

Good, even if it’s a little hot in recent times, the advantage of a pie is that you can eat the leftovers without having to warm up (unless like me you have a sweetie who is devouring !), she is not beautiful the life ?!

For 1 pie Save Print Ingredients

  • 1 eggplant
  • 1 large tomato, old
  • 1 tablespoon of mustard
  • 3 cloves of garlic
  • Oregano
  • Olive oil
  • Salt
  • FOR THE DOUGH
  • 120 g of flour, but
  • 100 g of rice flour
  • 4 cl of olive oil
  • 1 egg
  • 5 tablespoons cold water
  • Salt

 

Preparation

  • For the dough, mix together all the ingredients for the robot equipped with a sheet or by hand to form a smooth paste and refrigerate for 15 minutes.
  • Lower it on a sheet of baking paper and hit it in a pie pan.
  • Preheat the oven to 210°.
  • Spread the mustard over the pastry.
  • Cut the vegetables into slices of 5 mm and then add to the batter alternately.
  • Then, add the garlic cut into slices.
  • Pour a good drizzle of olive oil, add the oregano and salt.
  • Bake for 40 minutes.

Written by Doc

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