Leek pie with parmesan and red orange salad
Our lovely and talented gastro friends at AMALIESIGRID are behind this beautiful recipe for gluten-free leek pie with parmesan and blood orange salad - both dishes are seasoned with our L'Extraverte extra virgin olive oil, which has an exceptionally high polyphenol content.
A beautiful, nutty pastry, filled with caramelized leek, parmesan and spiced egg cream with fennel and chilli flakes, topped with grassy extra virgin olive oil and velvety balsamic. Served with a fresh and juicy red orange salad with beans, orange zest and fresh mint, seasoned with L'Extraverte olive oil and mango vinegar.
Healthy, delicious and great to serve every day or as an elegant addition to a dinner party for guests on the weekend.
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Number of people 4
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Working time 25 minutes | Total time 1 hour |
Ingredients
Dough
210 g pea flour
130 g buckwheat flour
1.5 teaspoons salt
1.5 dl water
0.5 dl of classic extra virgin olive oil , e.g. this Greek one
Filling
4 large leeks
2 cloves of garlic
Classic extra virgin olive oil , such as this Greek one
Salt and pepper
40 g grated Parmesan cheese
Egg mixture
5 eggs
1 dl oat drink/regular milk
1 teaspoon fennel
1/2 teaspoon chili flakes
Salt and pepper
Decorating
Fresh thyme
Extra virgin olive oil L'Extraverte
Organic Balsamic Vinegar Premium
Salad
4–5 blood oranges
2 cans of butterbeans
Extra virgin olive oil L'Extraverte
Zest of 1/2–1 organic orange
20 fresh mint leaves
Salt and pepper
Procedure
Dough
Preheat the oven to 180 degrees fan-forced.
In a bowl, mix the salt, pea flour and buckwheat flour. Add the water and classic extra virgin olive oil and mix – first with a spoon and then with your hands to make the dough hold together well.
Grease a cake tin with a little olive oil – you can use a 30 x 20 cm rectangular tin as shown here, but you can also use a round tin. Roll out the dough on a floured surface and place it in the cake tin. If the dough is too soft to fit into the tin as a whole, just press it into the tin with your fingers – just be careful not to make it too thick.
Then pre-bake it for 8 minutes and prepare the leek.
Filling
Cut the leek to fit into the mold, cut it in half and clean it thoroughly.
Then, cut it side down and sauté it in regular extra virgin olive oil with two crushed garlic cloves, salt and pepper for 5-6 minutes. The sautéed side should be well browned and the leek slightly soft.
Mix the ingredients for the egg mixture in a bowl and spread the Parmesan cheese over the pre-baked crust.
Arrange the leeks close together, cut side up, on the parmesan and carefully pour the egg mixture between the leeks. Bake the cake at 180°C in a fan oven for 35 minutes.
Salad
Meanwhile, prepare the salad. Peel the blood oranges and cut them into bite-sized pieces.
Rinse the beans from the brine, pat dry and mix in a bowl with the blood oranges, L'Extraverte olive oil, mango vinegar, orange zest, half the mint leaves, salt and pepper.
Arrange on a serving plate and drizzle with a little of the lovely L'Extraverte olive oil and sprinkle with the rest of the mint leaves.
Decorating
When the cake is baked, garnish it with fresh thyme, balsamic, L'Extraverte olive oil, and a pinch of flaked salt.
Enjoy your meal!
Important information
Gluten-free: The pie and salad are naturally gluten-free.
Lactose-free : For a lactose-free version, use lactose-free or vegan milk and lactose-free Parmesan.
You can find more details in our recipe video here.