This is a super simple dinner-saving recipe, the gluten-free fennel and potato savory pie.
I would have gladly made it with red potatoes (sweet potatoes), but I ran out, so some nice mountain potatoes came to my aid.
What do you need? A savory pie crust with buckwheat flour, a fennel, 2 potatoes, and an egg (which you can omit if you have hummus, tofu cream, or vegan béchamel).
That’s it, pop it in the oven and you’re done.
I often make savory pies at home, I admit we’re not big fans of making pizza at home, I might be the only one in Italy who doesn’t love pizza.
Here are some other super simple savory pie recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
Ingredients for Gluten-Free Fennel and Potato Savory Pie
- 3/4 cup buckwheat flour
- 3/4 cup oat flour (certified gluten-free)
- 1/2 cup water
- 2 tbsp extra virgin olive oil
- 1 pinch sea salt
Steps for Gluten-Free Fennel and Potato Savory Pie
How to quickly prepare the savory pie dough
In the blender, pour the buckwheat flour and oat flour with a pinch of salt. Add water emulsified with oil, blend until you have a soft dough. Check the consistency of the dough, sometimes you might need another tablespoon of flour, depending on the types of flour you use.
Wash and slice the fennel and boil it for about ten minutes until tender, drain and set aside. Roll out the brisè dough into a circle with a diameter of about 10 inches, line a baking pan with parchment paper and lay the brisè dough on it. Prick it, pour the fennel over it trying not to overlap them. Sprinkle with fresh or dried thyme and marjoram and a pinch of salt.
Wash, peel, and slice the potatoes thinly, lay them over the fennel and repeat by sprinkling with salt and aromatic herbs.
Beat an egg with a pinch of salt with a fork and pour the mixture over the potatoes.
Lift the edges of the brisè dough so that it holds the filling well.
Bake in a ventilated oven at 350°F for 30/35 minutes until golden.
Tips and Variations
The gluten-free fennel and potato savory pie can be stored for a couple of days well sealed in the refrigerator. Depending on the seasons, change the vegetables, instead of potatoes use sweet potatoes, zucchini, carrots, whatever you like.
