Almond flour is easy to use and highly nutritious. In the last several years it has become a favorite wheat flour substitute for those on paleo, gluten free and low carb diets, as well as those who prefer foods that are lower on the glycemic index. We thought this recipe would be a perfect chance to experiment.
This pie crust is super easy and does not need to be refrigerated like traditional pie crusts. It is a little more difficult and delecate to roll out, but just take a little extra time and roll gently. You can also use this crust in a pie pan, just gently press the dough into the bottom of the pie pan. This recipe makes 1 9" pie crust.
Inspired by the rustic tart or galette, these miniature pies are perfect for a lunch, brunch, picnic, tailgate or light supper. We chose eggplant for the filling, but roasted squash, sweet potatoes, parsnips, turnips, carrots or beets would work too. We look forward to making this dish many times and trying different fillings. Our Roasted Vegetable Seasoning is hand blended with garlic, salt, paprika, onion, black pepper, thyme, red bell pepper, molasses, oregano, serrano and vinegar.
- 2 cups Almond Flour
- 1/4 teaspoon Sea Salt
- 2 Tablespoons Coconut Oil
- 1 large egg
- 2 cups fresh eggplant, diced
- 1 Tablespoon Roasted Vegetable Seasoning
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 2 Tablespoons parmesan cheese, grated
- 1/3 cup kalamata olives, pitted and halved
- Preheat oven to 350ºF.
- Cut eggplant into 1"-2" pieces.
- Place the eggplant in a bowl, add olive oil and Roasted Vegetable Seasoning.
- Spread the eggplant pieces in a single layer and roast in the oven until golden and very tender, 40-50 minutes, flipping about halfway through.
- Remove from the oven and let cool.
- Reset the temperature on the oven to 400ºF.
- While vegetables are roasting, prepare the pie crust.
- Place flour and salt in a food processor and pulse until combined, about 10 times.
- Add coconut oil and egg and pulse until mixture forms a ball.
- Divide dough in half and each half into 3 smaller pieces. You should have 6 all together.
- Use some additional almond flour to lightly dust a cutting or pastry board.
- Gently roll each section of dough to about a 6" diameter circle.
- Carefully transfer each circle to a baking sheet. (Sliding a spatula under the dough will help transfer without tearing.)
- Fill the center of each circle with equal portions of the cheese, roasted eggplant, cherry tomatoes and olives.
- Fold edges of dough in towards the filling, pressing gently to seal. (If the dough tears, just pinch it back together.)
- Bake the pies at 400ºF until the crusts are golden and crisp, 25-35 minutes.
- Remove from the oven and let cool slightly.
- Drizzle with a little olive oil if desired and serve warm or at room temperature.
Nutritional Information (per serving):
Protein 10.6 g
Carbs 16.3 g
Fat 30.6 g
Sat Fat 6.1 g
Sodium 570.6 mg
Fiber 5.6 g
Sugar 4.5 g