Oatly tomato & olive pie with rosemary

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Oatly Tomato & Olive PieThe ideal picnic snack, serve with a crisp salad for a dish that tastes just as good cold as it does warm.

Serves: 4

Vegan friendly

What You’ll Need:

 

Pie crust

  • 1.5 cups all-purpose flour
  • 150 g dairy-free margarine, cubed
  • 1 tbsp. potato flour
  • 2 tbsp. cold water
  • 1 pinch of salt

Filling

  • 250 ml Oatly Organic Creamy Oat
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 100 g spinach
  • 500 g firm tofu
  • 1 vegetable stock cube
  • 70 g olives
  • 5-6 sun dried tomatoes
  • 1 sprig rosemary
  • Salt and black pepper
  • 10 cherry tomatoes
  • Pine nuts for garnish

What To Do:

  • Preheat the oven to 200C/400F.
  • Put the flour and salt in a large bowl and add the cubes of margarine. Use your fingertips to rub the margarine into the flour until you have a mixture that resembles fine breadcrumbs. Then add the water and mix until the mixture starts to come together. Knead the dough gently to form a smooth ball. On a floured surface, roll out the dough into a thin, rectangular layer and then transfer to the pie pan. Trim the edges of the crust with a knife and chill for at least 30 minutes before using.
  • In a large sauté pan over medium heat, add the olive oil, onion and garlic and sauté until softened, about 3 to 5 minutes. Add the spinach and toss to wilt.
  • Blend the tofu in a food processor with Oatly Organic Creamy Oat, stock cube and a sprig of rosemary. Season with salt and pepper. Chop the sundried tomatoes into small pieces and add it to the mixture, together with the olives.
  • Remove the pie crust from the fridge and pierce the bottom and sides with a fork. Prebake the crust for 10 minutes or until the edges starts to brown.
  • Layer the bottom of the pie crust with the sautéed onion and spinach. Fill it with the prepared filling. Halve the cherry tomatoes and gently press them into the tofu cream mixture.
  • Bake the pie for 20 minutes or until the tomatoes start to brown.Serve sprinkled with toasted pine nuts.

This recipe was made using Oatly Organic Creamy Oat – a great dairy free, healthy alternative to single cream. For more delicious recipes and further information about the Oatly way of life, visit www.facebook.com/oatlyab

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