The filling of this came from an idea I got when I wanted to combine traditional Lebanese ingredients from dishes I like to eat like tabouli and arnabeet. The crust I originally made was definitly not enough for a bottom and top, so I had to roll it out incredibly thin. I made sure to increase the recipe so it would be a little easier. Still, the crust is supposed to be somewhat thin. This translates into a very flaky crust. Because the crust is made with oil and not a cold fat, it is meant to be made and put together right away. There is no need to chill this dough.
Creamy cauliflower, tomato and fresh parsley seasoned with cumin and sesame tahini baked in a flaky olive oil crust.
4 tbl extra virgin olive oil, divided
1 large sweet onion, medium dice
1 head cauliflower, small rough chop
1 1/2 cup water
1 1/2 tbl cumin
1 1/2 tbl ground coriander
1 tbl sea salt
2 tsp black pepper
5 tbl tahini
1 large hothouse tomato, seeded, small dice
1/4 cup rough chopped parsley
Heat 2 tbl of oil in a large pot and saute the onions until soft and translucent, 5 minutes. Add the cauliflower and remaining 2 tbl oil and saute 5 minutes. Add the water and raise the heat to high. Cook until all the water has evaporated, 10 minutes. Add the cumin, coriander, salt and pepper. Taste and adjust seasonings if necessary. Remove from the heat and add the tahini, tomato and parsley. Set aside and make the pie crust.
3 cups ap flour, plus more for rolling
1 1/2 tsp sea salt
2 tbl chopped fresh thyme
6 tbl extra virgin olive oil
2 tbl hemp milk, divided
wax or parchment paper
Preheat the oven to 400.
Combine the flour, salt and thyme in a food processor. Pulse to combine. Drizzle in the oil and pulse to combine just until the starts to form a ball. Add 1 tbl of hemp milk and pulse once more. Turn out onto the counter and lightly knead into a ball. Divide the ball in two.
Roll out one ball of dough between two sheets of parchment and place in the bottom of a 9" pie pan.
Fill with cauliflower filling and flatten the top.
Roll out the other ball of dough and top the pie. Brush the top with the remaining hemp milk and bake at 400 for 20 minutes. Rotate the pie in the oven and reduce the heat to 375. Bake 30 minutes more until golden brown. Let cool at least 10 minutes before serving.