Rustic Tomato, Zucchini and Sweet Potato Pie with Gluten-Free Crust | Vegan

Tomato and zucchini season is in full-swing right now, so I’m trying to find creative ways of serving them for dinner! I’ve been buying some from my local organic farmers and delivery box, as well as the ones from my little garden, so that’s a lot!

I made this quick Rustic Tomato, Zucchini and Sweet Potato Pie recently (a few times actually), and it is delicious! My husband keeps asking for it for dinner. lol

An easy way to serve a healthy meatless meal to your family in about 30 minutes or so (not including time to get yourself ready, find the ingredients, etc. As Jamie Oliver always says “You need to have your space ready and your 30-minute meal hat on to cook efficiently”.)

This dish is very flexible, you can make as little or as much as you’d like, simple slice more – or less – veggies. I used a mandoline to cut the veggies to save some time, but cutting everything with a knife is perfectly fine too, it’ll just take a few more minutes.

Bon appétit!

ECP xo

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Rustic Tomato, Zucchini and Sweet Potato Pie with Gluten-Free Crust | Vegan

Course: Main Course

Cuisine: European

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

A simple gluten-free and vegan recipe for a rustic tomato, zucchini and sweet potato pie that is comforting and full of flavours!

Ingredients

Crust

• 1/3 cup buckwheat flour
• 1/3 cup chickpea flour
• 1/3 cup organic brown rice flour
• 1/2 tsp sea salt
• 1/3 cup extra-virgin olive oil
• 2-3 Tbsp cold water
• 1 Tbsp organic raw honey

Filling

• 1 onion thinly sliced
• 1 organic sweet potato thinly sliced
• 1 organic zucchini thinly sliced
• 1 organic in-season tomato thinly sliced, or 1 cup cherry tomatoes, cut in half

Vegan Bechamel Sauce

• 1/4 onion minced
• 2 garlic cloves minced
• 1 tsp thyme
• 1 tsp oregano
• 3 Tbsp brown rice flour
• 2/3 cup unsweetened rice milk or nut milk
• 1/4 tsp sea salt
• black pepper to taste

Instructions

1. Make the crust first: in a medium-size bowl, mix the flours and the salt. Drizzle the olive oil over, and start mixing with a fork, eventually use your (clean) hands to finish mixing. This will give you a crumbly consistence. Add the water, and mix with your hands, kneading it until you get a dough ball. Flatten it with your palms as much as you can, then using a rolling pin, flatten it some more, until it's about 1" thick. Put aside.
2. Make the béchamel sauce: In a medium-size pan over medium heat, sauté the minced onion for 3-4 minutes, then add the minced garlic and sauté for 1 more minute. Add the flour, and cook for 30-40 seconds or so. Add the unsweetened rice milk, and mix very well until it is smooth and not clumpy. Add some sea salt and black pepper. Remove from heat.
3. In an oven-safe glass or ceramic container, start adding layers of the sliced veggies, starting with the onion slices first, then the sweet potatoes, then the zucchini slices, and then continue alternating with the sweet potato and zucchini slices for 3 layers (if you need more, slice more veggies), then add the tomatoes on top, sprinkle with a bit of the thyme and oregano, and a pinch of sea salt.
4. Drizzle the béchamel sauce over the veggies, add the dough over everything. It will most likely be crumbly, don't worry about it, it's rustic 😉
5. Bake in a 425F oven for about 25 minutes or so, or until nicely golden.
6. Serve right away with a big green salad.
7. Enjoy!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 400kcal | Fat: 20g | Saturated fat: 2g | Sodium: 486mg | Potassium: 562mg | Carbohydrates: 50g | Fiber: 5g | Sugar: 12g | Protein: 7g | Vitamin A: 4965% | Vitamin C: 16.7% | Calcium: 46% | Iron: 2%