Rustic leek and mushroom pie (dairy free)

Ingredients

Crust:

• 180 g spelt flour
• 20 g oat flour
• 30 g olive oil
• 50 ml oat milk
• 1 pinch of salt

Filling:

• 200 g mushrooms, sliced
• 200 g leeks, sliced
• 1 onion, sliced
• 10 dried tomatoes
• 3 Tbsp. Oat cooking cream
• 1 egg
• Thyme

Materials

• Baking sheet, frying pan

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Preparation

• For the crust:
  Using a spoon or your hands, whisk together flour, salt and olive oil. Stir in milk, little by little, mixing until the dough forms a ball. Cover with a cloth and leave to rest for half an hour.
• Filling:
  Place dried tomatoes in a bowl, pour boiling water over them and let them soak for about 15 minutes.
  
  In a pan, stir fry mushrooms, leek and onion with a little olive oil, until mushrooms are golden brown and excess water evaporates. Cut the dried tomato into pieces and add to the vegetables with thyme. Let cook for another 5 minutes, stir well. Set aside.
  In a bowl, whisk together egg and oat cream. Add the vegetables to the egg/milk mixture.
• Heat oven at 180 C
  On a baking sheet, roll the crust out to form a circle.
  Spread the vegetables over the dough, leaving a 5 cm uncovered edge all around. Fold the dough over the filling.
  Lightly brush the edge of the pie with milk and bake for aprox. 30 minutes.