Savory Pie with Squash, Carrot, and Caramelized Onions
This vegan savory pie recipe is definitely a crowd pleaser! Serve it up at your next holiday gathering and watch everyone (including those who don't eat a vegan diet) ooh and aah over the design. They'll be even more impressed when take a bite.
Equipment
- Mandolin Slicer
Ingredients
- 1 1/3 cup all-purpose flour
- 1 1/2 sticks vegan butter
- 1 1/2 tsp salt plus more for seasoning
- 1 tbsp + 2 tsp vegan cane sugar plus more for seasoning
- 4 tbsp ice water
- 3 cups green onions julienned
- 4 1/2 tbsp olive oil
- 1/2 lb butternut squash
- 1/2 lb carrots
- 1 small potato peeled
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp red chili flakes
- ground pepper
Instructions
- In the bowl of a standing mixer, add the flour, small cubes of butter, 1 ½ teaspoons salt, and 2 teaspoons of sugar. Mix at medium low speed until you have a sand like texture.
- Add 4 tablespoons of ice water and mix at medium-low speed just until the dough comes together. Do not over mix.
- Form a disc with the dough and wrap in plastic. Chill for 30 minutes.
- Meanwhile, caramelize the julienned green onions. In a medium sized skillet on very low heat, add the green onions, 3 tablespoons of olive oil and a pinch of salt.
- Cook, stirring constantly, for about 20 minutes. When the onions have reduced and started to brown, add 1 tablespoon of sugar and mix evenly. Cook for another 2-3 minutes and remove from the heat.
- Using a very sharp knife or a mandolin slicer, slice the squash and small potato crosswise and the carrots lengthwise, creating ⅛ inch thick slices or less.
- Preheat the oven to 350° F/180°C.
- Take out the dough and roll on a lightly floured surface to about ⅛ inch thick. Transfer to a pie mold. Press into corners to trim excess.
- Spread mustard over the dough. Then, spread evenly the caramelized onions with all of their juices. Arrange squash, carrots and potato in concentric circles with rounded edges facing up. Have fun with the design, make it your own.
- Bruch 1 ½ tablespoons of olive oil over the vegetables. Season heavily with salt, and sprinkle garlic powder, paprika, chili flakes and freshly ground black pepper. Finish sprinkling some sugar as well.
- Bake for 1 hour and 15 minutes. By the end, the crust should be golden and the edges of the vegetables browned.
- Let cool, and enjoy!
Nutrition
Calories: 323kcal | Carbohydrates: 29g | Protein: 4g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 624mg | Potassium: 417mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8958IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 2mg