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.

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. […]

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