“Roasted Root Vegetable Slab Pie with a Gluten-free Corn Flour Crust”
Purple & deep red sweet potatoes, white parsnips, turnips shaded from lavender to white, onions of all sorts, beets from golden to deep purple, variegated fingerlings potatoes, tri-color carrots……..I am obsessed with the abundance piled gloriously in the farmer’s markets. They glow as the sun sets and I choose a few of each to roast for this pie.
One of the things I love about photographing food for my blog this time of year is the soft blue cast that seems to be ever-present. It reminds me of North Sea light or a bright snowy day.
Bob’s Red Mill Gluten-free Cornflour was the base for this crispy crust. Some Gruyere shredded, softened herb goat cheese dollops & thyme leaves added to the mix. Very easy dough to make in the processor & simple to press into a baking sheet pan while the vegs are roasting.
People often ask me if I do a lot of cooking at home. Although I am surrounded by food every day in my job as a food stylist we still eat at home most nights. I cook very simple foods like this pie that can be eaten for a couple of nights with a change in the salad to accompany it. This is the sort of recipe I make on a Saturday or Sunday for supper. Easy & quick using fresh vegetables with a bit of cheese baked in a very simple crust. Salads and more salads at least 4 nights a week as the stand alone entrée. One day I will blog on our “variations on the salad” which are the basis of most of our meals.
Parsnips, sweet potatoes, carrots, onions, garlic cloves & baby red potatoes slightly roasted & scattered across the bottom of the cheese topped dough.
Baked with slices of Feta cheese on top. Freshly ground black pepper & crunchy sea salt.
Cut into slabs, eaten warm with a simple green salad & a glass of wine for a November supper.
Ingredients for crust:
Ingredients for roasted vegetables:
Directions:
Note: This would also be great cut into smaller pieces to serve as an appetizer during the Holidays. Add chunks of butternut squash or pumpkin.
This was my first time using corn flour to make a savory pie crust. It is like a shortbread crust rather than a flakey crust which was really great with the roasted sweetness of the root vegs.