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Baking
Summer Pie with Chanterelles, Romanesco, and Cheese
An original gluten-free pie made with rice and buckwheat flour dough, filled with fragrant chanterelles, romanesco broccoli, walnuts, and blue cheese.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix the flour with water, vegetable oil, and salt, stirring well. Wrap the dough in plastic and freeze for 30 minutes.
2
Rinse the romanesco broccoli, blanch it in salted water, and chill in ice water.
3
Whisk the eggs with salt, pepper, and milk. Chop the walnuts and cheese.
4
Roll out the dough and fit it into the pan. Layer the bottom with walnuts, romanesco, mushrooms, peas, egg mixture, and cheese.
5
Bake in a preheated 350°F oven for about 20–30 minutes.
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