Chestnut and tomato pie

Ingredients

• 450 g chestnuts
• 225 g tomatoes
• Vegan butter for the dish
• Salt to taste
• 225 g flour, for the pastry
• 85 g vegan butter, for the pastry
• 4 tablespoons cold water, for the pastry

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of tomatoes

Instructions

1. Score the chestnuts and boil them for half an hour. Peel them.
2. For the shortcrust pastry, rub the vegan butter into the flour with your fingertips until it looks like breadcrumbs. Add the cold water little by little until you have a fairly firm dough, and roll it out about 5 mm thick. This is the shortcrust pastry.
3. Preheat the oven to 200°C (400°F). Peel the tomatoes and slice them.
4. Grease a small baking dish well and layer the chestnuts and tomatoes, salting each layer.
5. Cover with the pastry and bake until light golden, about 30 minutes. Serve with parsley or tomato sauce.

Nutrition facts

Approximate, per serving (about 222 g). Calculated with data from USDA FoodData Central.