Healthy Mama Magazine SPECIAL RED Edition - Feb 2015 | Page 15

I just love the color of this pie. Tomatoes are
so healthy - packed with Vitamin C, Vitamin E,
and six carotenoids, plus it's so tasty.

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YELLOW BELL PEPPER, BASIL AND TOMATO PIE
By Noémie from Paris by Vegan | Serves 1-2
2 ¼ cups/300g flour (I used coconut flour but
you can use flour of choice)
½ cup/150g coconut oil, more if necessary
1 teaspoon salt
¹⁄³ - ½ cup ice water, more if necessary

FOR THE FILLING :
15 tomatoes
3 teaspoon olive oil
½ yellow bell pepper
salt and pepper to season

CRUST:
1    Place the flour and salt in a large bowl and combine. Add your solid coconut oil and
mix until it sticks together when you squeeze it. Add some water and if necessary,
add a little more water until the texture is right. Place in the fridge for 1 hour.

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FOR THE CRUST :

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2    Preheat oven to 400°F/200°C.
3    Use a rolling pin to roll the dough into a large circle using extra flour to keep things
from sticking as you go. Place the crust in a pan.

FOR THE PIE:
4    Slice tomatoes, and place them, in a spiral circle, begin at the edge of the pie and
finish at the center, then slice the bell pepper and arrange it inicely.
5    Add olive oil, salt and pepper.
6    Place pie in oven and reduce heat to 375°F/180°C degrees. Bake for about 45
minutes (until topping is browned). Let cool until a little warm before serving with
sprinkled basil on top.

handful of basil

HEALTHY MAMA MAGAZINE
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