Veg­etable Pie with Medit­er­ana Tuna

Preparing and baking the pastry Sift flour in a medium sized bowl and knead the butter into it until the mix is smooth and even, add 1 egg, four Tbsp. of cool water and a pinch of salt, then knead for approximately 30 seconds and shape into a ball, wrap this in plastic foil and leave in the fridge for 2 hours.

Heat the oven to 175°C.

Lightly flour a work surface, place the dough on it and flatten it with your fingers, then use a rolling pin to form a 0.5 cm thick layer of dough, then transfer this to a pie tray using the rolling pin and spread it evenly over the entire surface of the pan using your fingers.

Heat oven to 165°C. .

Preparing the filling: Clean and thinly slice the leek, zucchini, celery stalk and mushrooms, then add to heated olive oil in large pan over a medium heat, then simmer and stir for approximately 10 minutes until the vegetables are soft.

Remove vegetables from heat and allow to cool, then add two cans of Delamaris Mediterana Tuna and combine, and pour this onto the cooled pastry in the pie tray.

Preparing the dressing Combine the Greek yogurt, egg, pinch of salt, pinch of pepper, pinch of nutmeg, thyme, ricotta cheese and fresh cream and mix well to form a smooth liquid, then pour and spread it evenly over the contents of the pie tray.

TIPS:

You can keep it in the fridge for up to 2 days. The dough can be stored unbaked in the freezer for up to a month. You can use any thick yoghurt, cow, sheep or goat, instead of Greek yogurt. Use seasonal vegetables: in the spring, use spring onions and spinach; in the summer, use mangold, bell peppers, chilli, zucchini, mushrooms and leek; in the autumn, Muscat squash and kale; in the winter, Brussel sprouts. It goes well with fresh seasonal salad and can be served as an appetizer, in which case, it’s enough for 6 people. Enjoy