Savoury Heart


Today I was at home, so I took the chance to try a heart-shaped mold that a dear friend gave me. I’ve been thinking for a while to prepare a vegetable pie, without pastry, just with flour. Therefore, I contrived to make something special to eat as an appetizer or as a pie, or as a main dish, actually a wild card … I really liked the result, it was what I wanted, a spongy pie delicate and spicy. Try, chefs … 🙂 🙂

230 gr of all purpose flour
a glass of corn milk
1 / 2 cup of mixed seeds oil
3 tablespoons of cornstarch
18 gr of baking powder
1 large zucchini
1 carrot
1/2 red onion
garam masala
salt to taste
pepper to taste

Grate very finely zucchini, carrot and onion with the mandolin. Place them in a bowl with garam masala to season. Pour the flour in another bowl, add salt, baking powder, pour milk and oil, alternating them slowly; the mixture should be dense, but not dry. Work it well with a whip; when gets nice and smooth, add vegetables, chopped pistachios and pepper. Work it quickly. Preheat the oven to 180°C, let the dough rest for about 15 minutes. Pour it into the mold and bake for 10 minutes at 180°C, then lower to 160°C for about 30-35 minutes.
The amount of liquids are indicative; as for the oven, always do the toothpick test! It’s a very versatile preparation, suitable for a cocktail, a cold dinner, an appetizer, in other words, as I said, a wild card :-):-)
I recommend having it at least two hours after the preparation, to let the dough dry well.

Enjoy your meal chefs 🙂 🙂

Chef: Rossella from VeganBlog

  1. ken 10 June 2011 at 13:43

    This is so good! I very much like the idea of not using a prepared pastry – even if it’s vegan, I mean, you never exactly know what it’s made of… better do it for yourself

  2. cassandra78 10 June 2011 at 22:12

    Very sweet… even if it’s savoury 😉
    I’d also add a bit of nutritional yeast, it gives that “something”

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