Rustic leek and mushroom pie (dairy free)

Name: Rustic leek and mushroom pie (dairy free)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 180 g spelt flour; 20 g oat flour; 30 g olive oil; 50 ml oat milk; 1 pinch of salt; 200 g mushrooms, sliced; 200 g leeks, sliced; 1 onion, sliced; 10 dried tomatoes; 3 Tbsp. Oat cooking cream; 1 egg; Thyme

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Main Dish

Easy

50 min

Always a pleasant, tasty and healthy idea to enjoy eating vegetables.

Materials

Baking sheet, frying pan

Preparation

Preparation20 min

Cook time30 min

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.