For each pie (serves 4-6) select an oven dish that is about 30x20cm
rucola as desired, chopped finely
1/2 cup milk
1/2 teaspoon truffle flour (optional)
6 sundried tomatoes, chopped finely
a pinch of salt and pepper to taste
It is possible to omit the dough and truffle flour and just cook your ingredients in the form of a giant frittata if you’re avoiding carbs or gluten.
I made this twice – once without truffle flour and milk andÂ a second time with these two ingredients. The truffle flour adds a magnificent scent and taste to the pie and the milk makes it smoother.
How to make
Pre-heat your oven to 180 degrees with fan.
On a lightly floured surface roll out your dough to about half a centimeter thickness and a little bit bigger than the size of your pie dish.
Lay the dough gently on top of your pie dish (grease this beforehand if you like) and press the corners in, being careful not to tear the dough. Cut off the excess dough hanging over the edges but keeping in mind that itÂ will shrink a little bit whilst cooking so do leave about 2 cm extra.
Pierce the bottom with a fork at regular intervals and place some cooking beans throughout (especially the corners). Cook for about 15 minutes or until it just starts to slightly brown at the edges.
In the meantime mix all your ingredients in a large bowl.
Remove your dish from the oven and carefully pour your mixture into the dough casing. Return to the oven for about 40 minutes until the mixture is firm to the touch and starts to brown.
Serve hot or cold with a salad.