Parmesan and almond crusted vegetable pies with pesto

These flavour filled little tarts make a great shared platter for a cocktail party, or a starter for a special meal.
Gaia Resort & Spa

Parmesan and almond crusted vegetable pies with pesto



Vegetable pies with pesto
Parmesan and almond crust


1.Preheat oven to 200°C (180°C fan-forced).
2.For parmesan and almond crust, combine almond meal, parmesan, salt and flour in a medium bowl. Add the combined olive oil and water to the dry ingredients. Mix well to form a soft dough. The quantity of water varies with different types of flour. The dough needs to be spoonable, not too dry and not too runny.
3.Drop about 2 tablespoons of the almond mixture into greased small pie tins, spreading up the side with the back of a teaspoon. Place pie tins on baking tray and bake for approximately 15 minutes or until golden brown. Cool.
4.Place tomatoes and garlic cloves on a small oven tray. Drizzle with half the olive oil. Combine pumpkin, squash and remaining olive oil on a medium oven tray. Bake tomato and pumpkin mixtures for approximately 20 minutes or until vegetables are browned lightly and tender.
5.Meanwhile, add asparagus to a small pan of simmering water, cook for 1 minute. Drain, then run asparagus under cold water to refresh.
6.Place pie crusts on serving plates. Divide pumpkin mixture and tomato mixture, asparagus and olives among pie crusts. Drizzle with pesto and serve with rocket leaves.

Use any combination of vegetables for the topping. Pie crusts suitable to freeze. Not suitable to microwave.


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