Tomato and potato pie

Ingredients

• 4 ripe tomatoes
• 4 potatoes
• 40 g vegan butter, melted
• 1 heaping teaspoon chopped parsley
• A pinch of thyme
• 100 g button mushrooms (the author says they make it much better)
• 225 g flour, plus a little more for rolling out, for the pastry
• ¼ teaspoon baking powder, for the pastry
• 4 tablespoons olive oil, for the pastry
• About 100 ml ice-cold water, for the pastry
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of all-purpose flour
• What to use instead of baking powder
• What to use instead of vegan butter
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of tomatoes
• What to use instead of thyme

Instructions

1. For the oil pastry, mix the flour and baking powder while dry. Add the oil and work it in with your fingertips, the way you rub vegan butter into flour. Add the water little by little until you have an elastic dough.
2. Roll it into a rectangle, fold it in three, give it a quarter turn, roll it out and fold it in three again. Wrap it and put it in the fridge for 15 minutes. Repeat the rolling and two folds twice more, flouring the counter each time, with 15 minutes in the fridge in between. This way the pastry rises in layers, like a simple puff pastry.
3. Preheat the oven to 200°C (400°F).
4. Peel the potatoes and slice them thinly, and slice the tomatoes. Clean and slice the mushrooms.
5. Put them in a deep baking dish and mix them with the melted vegan butter, the parsley, thyme, salt and pepper.
6. Roll out the pastry, cover the dish with it, seal the edges and cut a hole in the center.
7. Bake until the pastry is golden and the potatoes are tender, about 45-50 minutes.

Nutrition facts

Approximate, per serving (about 396 g). Calculated with data from USDA FoodData Central.