A few days from Easter, we suggest a light combination, but full of flavour to balance the delights of this special date. Enjoy the aromatic exuberance and minerality of Aveleda Solos de Granito and pair it with a crispy vegetable and spice pie prepared by Clavel's Kitchen
. Discover the full recipe here:
- 40 g of butter
- 40 g flour 500 ml coconut milk
- Salt and pepper q.b.
- 2 tablespoons of curry tea powder
- 1 round shortcrust pastry base
- 3 eggplants
- 3 courgettes
- 3 carrots
- 2 tablespoons of oil
- 1 tablespoon of honey
- 1 pinch of chili (optional)
Place the butter, flour, and coconut milk in a pot and mix with a wire rod. Heat over medium heat and cook, stirring constantly until thickened. Season with salt, pepper, and curry and mix. Cover with a film directly in contact with the sauce and set aside.
Line a pie tin with the dough, prick with a fork, place a sheet of parchment paper on top and cover completely with dry beans (they will weigh down so that the dough does not grow out of control). Bake in a preheated oven at 200ºC for 10 minutes. Remove the beans and cook for another 5 minutes.
Cut off the ends of the vegetables and make thin cross-sectional slices, using a mandoline or a peeler. Place in a bowl, add the olive oil, honey, chili, salt, and pepper, and mix everything well.
Remove the dough from the oven and reduce the temperature to 180ºC. Spread the sauce on the base and arrange the vegetable slices alternately, starting from the center in order to create the spiral effect. Bake in the oven for 40 to 45 minutes.
Written by Aveleda