Tomato courgette and olive pie

Vegetarian, Bento, Cuisine, Recipes, Zoé

1 1/4 recipe of pastry dough
200g of silken tofu
1 egg
1 tsp of corn flour
1 cup of soya milk
2 tomatoes
1/4 cup of olives
1 cup of shredded courgette
salt, pepper

Lower the down 1 recipe of the pastry dough and lay it in a pre-oiled pie pan.
Peel after dipping them 30s in boiling water then straight away dip them 30 s in cold water and slice the tomatoes. Cut into slices.
Sprinkle the pie with the tomatoes, the shredded courgette and olives.
Blend the tofu.
Add to the tofu the beaten egg, the soya milk and the corn flour. Season with salt and pepper.
Pour on top of the pie.
Lower the rest of the pie dough and cut it as stripes. Set on the pie.
Bake in a preheated oven for 40 min at 200°C.
Serve hot or cold.

Advertisements

One Response to “Tomato courgette and olive pie”

  1. Chile, a kitchen and a summer lunch « Experiments in dessertarian cooking Says:

    […] Lunch -Little summer salad (pealed tomato, cucumber and lemon) -Melon (half) -Tomato, courgette, olive and tofu pie. […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: