What does spring in Wisconsin taste like? This. It tastes like this.
GF. V. SF.
Ingredients:
Crust:
1 cup really cold soy free Earth Balance
2 cups GF AP flour (I use Pamela's Artisan Blend)
1/2 tsp xanthan gum (unless your flour already includes it)
1/2 tsp salt
2 tsp sugar or sweetener
1/2 cup super cold ice water
Filling:
1 cup almonds (blanched if you can find them, soaked if you don't have a Vitamix or fancy blender)
1/2 cup water
1 tsp lemon juice
1 tsp salt
1 bundle of asparagus (about 10)
1 bundle of ramps (about 6)
6 morel mushrooms (sliced in half, lengthwise)
Extras:
1 tbsp maple syrup mixed with 1 tbsp dijon mustard (for brushing the crust)
Smoked paprika
Black sesame seeds
Balsamic reduction
Directions:
Crust:
(Quick! warm butter = no flakes in ya crust)
In a food processor, or in a bowl with a fork and a lot of elbow grease, combine flour, xanthan gum, salt, and sugar
Add the earth balance in by the spoonful and pulse until crumbly Add ice water and pulse until just incorporated
Dump the dough out onto a piece of plastic wrap and form it into a fat disc
Wrap in plastic wrap and put it in the fridge for a few hours or overnight
Ricotta:
Blend almonds, water, lemon juice, and salt until it looks the consistency of ricotta - thick, but not silky smooth
Prepare:
When the dough is good and cold, preheat the oven to 350°
Roll out the dough into a big rectangle or whatever shape you feel like making on some parchment
Leaving about 2" on the sides, spread almond ricotta on the dough and sprinkle with smoked paprika
Top with your veggies in whatever pretty pattern you choose
Use the parchment to help you fold the edges of the dough over to tuck in the filling
Brush the crust edges with the maple mustard mixture to get that golden brown goodness
Sprinkle the crust with black sesame seeds for prettiness - or don't, whatever
Bake for about an hour (or until it's done)
Drizzle with balsamic reduction before serving
Vicious Variations:
Stuff this pie full of ANY veggies. It's so versatile! Some variations I've tried:
Red onion, spinach, sun dried tomatoes
Pear, arugula, smoked salt
Heirloom tomato, fresh basil, olive oil
Sound Mate:
Marblebog - Forestheart
Hungarian nature heavy black metal - very real foraging jams
