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While you hone your cooking skills, make this rustic leek pie made with whole ingredients. This recipe is packed with nutrients. Sitting in a delicious crust made with whole wheat flour, it retains protein, fiber, and micronutrients that white flour lacks. Plus, it is made with all plant-based ingredients, like heart-healthy sesame oil, so even your vegan guests can enjoy it.
PrintRustic Leek Pie
- Total Time: 60 minutes
- Yield: One 9-inch pie 1x
Description
This rustic leek pie features a nutrient-rich whole wheat crust filled with savory leeks, fresh herbs, and a hint of lemon, making it a delicious and healthful plant-based dish.
Ingredients
- 2 cups whole wheat pastry flour
- 1/4 cup sesame oil (not toasted)
- 1/4 teaspoon sea salt
- 1/2 cup water
- 1 tablespoon sesame oil (not toasted)
- 6 leeks (about 2 pounds, trimmed, sliced, and thoroughly washed)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup nutritional yeast
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- For the crust, place the whole wheat pastry flour into a food processor. As the machine is running, drizzle in the sesame oil. Dissolve the sea salt in the water and add to the flour mixture. Continue pulsing until the dough holds together but is not wet or mushy.
- Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Bake for 10 minutes and set aside to cool.
- For the filling, heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the sliced leeks and cook for about 10 minutes, stirring occasionally, until they are soft and translucent.
- Season the leeks with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Stir in the nutritional yeast, fresh parsley, fresh dill, and lemon juice. Mix well to combine.
- Pour the leek mixture into the pre-baked pie crust, spreading it evenly.
- Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Allow the pie to cool slightly before slicing and serving.
Notes
Ensure the leeks are thoroughly washed to remove any grit. This pie is best served warm but can be enjoyed cold as well. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven for best results. You can substitute fresh herbs with dried ones if necessary, but use half the amount.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4
- Sodium: 320
- Fat: 10
- Carbohydrates: 35
- Fiber: 6
- Protein: 6
- Cholesterol: 0
Frequently Asked Questions
What type of flour should I use for the crust?
For the crust of the rustic leek pie, you should use whole wheat flour to retain protein and fiber.
How can I ensure the leeks are properly cleaned before using them?
To clean leeks effectively, slice them lengthwise and rinse under cold water, separating the layers to remove any dirt or grit.
Can I add other vegetables to the filling of the leek pie?
Yes, you can add other vegetables like spinach or mushrooms to the filling, but be sure to adjust the cooking time accordingly to ensure everything is tender.
