Carrot, Parsnip, and Honey-Roasted Onion PieAnanás e Hortelã
200 grams carrots (sliced diagonally)
200 grams parsnips (cut in sticks)
200 grams onions (cut in quarters)
1 tablespoon honey
1 teaspoon salt
40 milliliters olive oil
220 grams spelt flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1 eggs (whisked)
60 milliliters hot water
150 grams plain greek yogurt
75 grams cheddar cheese
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1Start by preparing the vegetables and preheating the oven to 400°F.
2Mix the carrots, parsnips, and onions in a baking dish.
3Add honey, salt, and olive oil, and stir until vegetables are thoroughly coated.
4Bake for 30 minutes.
5Remove from the oven, and let sit for 10 minutes.
6Meanwhile, prepare the dough.
7Mix the flour, baking powder, and salt in a bowl.
8Make a well in the middle of the mixture, and add the olive oil, egg, and water.
9Knead all ingredients together by hand until you get a soft dough.
10On a lightly floured surface, knead for a few more minutes.
11The dough should be soft but not sticky.
12If it is sticky, add a little more flour, and knead again.
13Roll out the dough to be 3 millimeters thick, then transfer it to a greased round cake pan with a removable bottom, or a pie pan.
14Do not cut off the excess dough.
15Mix the yogurt with the grated cheese and spread on the bottom of the pan.
16Spread the roasted vegetables on top, and cut off the excess dough around the rim.
17Bake at 360°F for about 30 minutes.
18Serve warm or cold.