This rustic pie looks kinda like a crown- with it's golden sweet potato jewels- delicious!
Yesterday I attempted to make pastry using buckwheat flour, I added lots of yummy ingredients; garlic, organic butter and eggs, cracked pepper and a few spices- it was all set to be delicious. I baked it until it was golden brown and had a bit of a taste- it was so gross!! but I didn't want to waste it, so I added the pie filling and hoped for the best. Even with the tasty topping, it tasted like dirt and sand.
Determined to invent a healthy pie crust, I thought about using spelt flour- still flour really and it has gluten, but it's much more easily digestible and less processed then your everyday flour.
Then I had this cool idea- a sweet potato crust; healthy, gluten-free, easier (no kneading required) and darn tasty.
And so I did and it got the thumbs up from all who tried it.
Here's what you'll need for the pie;
1 large sweet potato- thinly sliced and placed in a single layer onto baking paper or straight onto a lightly oiled baking dish. Sprinkle with olive oil, cracked pepper and sea salt. Bake on 180 for approximately 20-25 minutes.
Once slightly cool, lay the slices on the bottom and sides of a lined spring-form cake dish until you can't see the dish.
I used a food processor for the pie filling but it works just as well if you chop the ingredients and thoroughly mix them together using your hands.
1 garlic clove crushed, 1 bunch of English spinach - washed and lightly wrung out, 150g of Australian feta, 250g fresh ricotta (If you buy your ricotta pre-packaged in a tub, you are missing out!! Fresh ricotta is the bees knees), 2 organic eggs, 1/4 teaspoon of lemon rind- finely grated, a pinch of nutmeg (optional) and salt and pepper to taste.
Pour mixture into the "pie crust" and bake on 160 for approximately 30 minutes or until it is not runny anymore. Allow it to cool for a little while, then use a knife to separate the edges and open up the spring. This pie would work great with a chutney as the main event or as a side dish. xx