Leeks are my favourite seasonal vegetable in the winter. With their unique combination of flavonoids (nutrients that work as antioxidants in your body) and sulphur (which is needed for the biological activity of enzymes), leeks are an awesome super food to boosts your immune system.
I make my leek pie with home-made chestnut flour (or with einkorn flour, if you can tolerate it). It is just delicious. Like all my recipes, they’re simple quick and yummy.
For the dough:
- 1.5 cup of chestnut flour
- 3 tablespoon of extra virgin olive oil
- 1/2 tea spoon of salt
- 1/2 of a goat yoghurt
For the pie filing:
- 2 cleaned and sliced leeks, white and light green parts only
- Mustard (if like me you’re on a gluten free diet, you must check if it contains wheat before using it!)
- 1 tomato
- 0,4 pounds of goat cheese
- Salt, pepper
Place the chestnut flour in a bowl. Add the olive oil, the yoghurt and the salt. Knead together until the dough is soft and a little spongy, add a little more olive oil if necessary. Form into a ball, cover with a damp cloth and keep in a warm place for an hour or until ready to use.
When you’re ready, preheat the oven to 375˚F.
Roll out the pie dough in a circle large enough to cover the bottom and sides of the pan. Lay the dough in the pan, crimp the edges. Put the dough in the oven for about 15 min.
In a pan put water and make it boil. Add leeks. Cook over low heat for 15 minutes, stirring frequently to soften. When done, remove from the water and allow cooling a few minutes.
After 15 mn in the oven, get back the dough, spread a thin layer of mustard on the dough. Add over it the leeks, the sliced tomato, the sliced cheese, salt and pepper.
Bake for about 40 minutes. Let the pie sit and cool for a bit before slicing it.