Vegetarian Pie Recipes

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Triple Pine Nut Savory Free-Form Rustic Pie Recipe Recipe

It's Meatless Monday and I'm sharing with you today a dish I especially prepared for my friend Vincent whom I  visited in Los Angeles last week. My main concern was to prepare something that would let me pass security at the airport and of course, something delicious! I made a savory, 3-layered pine nut free-form pie (crostata-like pie). The savory crust was made from scratch with quality butter. First, I used a basil pine nut pesto, then topped it with an arrabbiata sauce (garlic, tomatoes and bell peppers) mixed with pine nuts and harissa (for a hint of spiciness); the last thick layer was a ricotta, pine nut, and lemon mixture garnished with grilled zucchini. 

I love the concept of an organic-shaped, free-form pie. It's a fuss-free, don't-need-a-pie-pan dish, which maintains its flakiness better than a pie. I improvised almost all the components of this savory pie, using homemade sauces I had previously canned. It really doesn't matter how much time you devote to a dish; my philosophy is that, as long as you put your heart and soul into cooking I guarantee that those who will enjoy the product of your efforts will appreciate it.



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Vegetable Curry Pastie Recipe Recipe

Vegetable Curry Pastie Recipe

10.14.14 by Jackie

I was determined to replicate these vegetable curry pasties after a date night with my husband Lulu in Redwood City in the Bay Area. We went to watch Gone Girl, a film adaptation of the critically-acclaimed book by Gillian Flynn. After the movie, we were a bit hungry and went to Café La Tartine across from the AMC Cinema for a quick bite. 

First, I prepared an onion and chive-flavored savory pie crust, then I prepared simple curried vegetables. I stuffed the baked pastry with the spicy vegetables and cooked them for 35 minutes until golden brown. It's that simple! I saved the leftover individual pasties and stored them in the freezer so Lulu can have some whenever he wants.

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Roasted Butternut Squash Galette Recipe Recipe

When you feel like improvising, consider making a galette. It doesn't have to look perfect, and it's basically a combination of dough and filling. It's easy to modify, easy to adapt.

I prepared a flaky, buttery dough and roasted a butternut squash. Then I created a large disk, placed the flavorful butternut squash filling in the center and made the free-form tart. 

Cooking doesn't have to look perfect. The more rustic this savory tart appears, the better; starting everything from scratch only adds to the charm of the homemade meal. Plus, it's not very labor-intensive and I find rolling the dough very de-stressing. So if you want to free your mind in the evening, just do as I do and mix up some dough!

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Bell Pepper Ricotta Pesto Tart Recipe Recipe

This is the type of light meal I love for lunch. It's satisfying, filled with vegetables and it's a one-dish meal, which means less cleanup! The tart is flavored with red and yellow bell peppers combined with ricotta and Parmesan cheeses, onions, tomato paste, chili flakes and fresh oregano. To complete the dish, I topped the savory tart with mixed greens and flavorful dressing.

You can use the same bell pepper ricotta pesto to flavor your favorite pasta, grilled meats, risotto or sandwiches.

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Spinach Crostata with Asparagus and Artichoke Recipe

The girls are becoming such foodies. All summer, they've been involved in the preparation of the family meal. Since Sunny knows how to drive, she took the rest of the girls grocery shopping today and came home with a lot of greens. We concocted a savory green pie in the form of spinach-flavored crostata filled with asparagus, marinated artichokes and more spinach. How cool is that?

Each girl got assigned a specific task. Sunny prepped the greens (celery, asparagus and artichokes) and cheeses (mozzarella and Gruyere), Lya caramelized the onions and Mimi and Lala were in charge of the buttery spinach dough. Since we made such a rich dish, we paired it with a salad loaded with fresh, crisp vegetables. Anything will do, but I especially like shredded carrots.

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