– It's the perfect summer pie! – It's gluten free & dairy free optional – It's loaded with fresh summer veggies
For the Pie Dough: – Gluten Free 1-to-1 Baking Flour – Almond Flour – Tapioca Flour – Salt – Butter – Ice Water For the Filling: – Eggplant – Cherry Tomatoes – Garlic – Shallot – Olive Oil – Gluten free breadcrumbs – Parmesan – Heirloom tomato – Salt – Ground black pepper
Make the dough by sifting together the 3 flours then incorporate salt, butter, and ice water.
For the pie dough, make sure both the butter and water are COLD!
Roast & sauté veggies then combine all filling ingredients in a bowl.
Roll out the dough, add all of the filling to the center, fold the edges over then refrigerate
Brush the edges of dough with egg wash then bake for 35-45 minutes!