The Impress-Your-Guests Pie
Tempeh Spinach Rustic Pie
Tired of making the same old thing for your dinner party? Get ready to impress! This flavorful, protein-packed Tempeh Spinach Rustic Pie is surprisingly easy to prepare and so delicious that your guests will think you spent all day slaving away in the kitchen. With its savory filling and rustic, tender crust, it’s a show-stopping dish that looks gourmet but feels like a cozy hug. It's the perfect centerpiece for a meal that’s both elegant and effortlessly delicious.
Equipment
- medium-size bowl
- Large-size saucepan
- Stand mixer or food processor
- Parchment paper or silicone baking mat
Ingrediënten
For the filling:
- 2 teaspoons orange zest from about 2 oranges
- ½ cup 120 ml freshly squeezed orange juice (from about 2 oranges)
- 2 tablespoons 40 g all-fruit orange marmalade
- 1 tablespoon 15 ml toasted sesame oil
- 2 tablespoons 30 ml soy sauce
- 3 cloves garlic grated
- ½ teaspoon red pepper flakes optional
- 2 teaspoons ground ginger
- 8 ounces 227 g tempeh, crumbled
- 1 tablespoon 15 ml peanut oil
- 2 cups 380 g frozen chopped spinach
For the crust:
- 3 tablespoons 48 g tahini
- ¼ teaspoon fine sea salt
- 1¼ cups 150 g light spelt flour
- ¼ cup plus 1 tablespoon 75 ml freshly squeezed orange juice (from about 1 orange)
Instructies
To make the filling:
- In a medium-size bowl, whisk together the zest, juice, marmalade, sesame oil, soy sauce, garlic, red pepper flakes (if using), and ginger.
- Stir in the crumbled tempeh.
- Marinate the tempeh mixture in the fridge for 30 minutes, stirring once halfway through.
- Heat the peanut oil in a large-size saucepan.
- Cook the marinated tempeh, along with the marinade, over medium heat until it browns, about 8 minutes.
- Add the spinach and cook until heated through, about 5 minutes.
- Remove from heat.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Line a rimless baking sheet with parchment paper or a silicone baking mat.
To make the crust:
- In a stand mixer or food processor, combine the tahini, sea salt, and flour.
- Add the orange juice, 1 tablespoon at a time, until a dough forms.
- Shape into a disk.
- Roll out the dough to approximately 11 × 10 inches (28 × 25 cm), a little over 1/8 inch (3 mm) thick.
- Transfer the dough to the prepared baking sheet.
- Place the filling on top of the prepared crust, leaving about 1 inch (2.
- 5 cm) from the edges, as the filling will pile up high.
- Level the filling and fold the edges of the pie crust up to form a wall, leaving some filling visible.
- Bake for 25 to 30 minutes, or until the top of the crust is golden brown.
- Let stand for 10 minutes before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:
This hearty pie is delicious on its own, but to really elevate the dish, serve it with a simple salad of fresh arugula and orange slices. A light drizzle of extra-virgin olive oil and white balsamic vinegar will bring all the flavors together for a meal that tastes as impressive as it looks.
Wine Advice:
For a pie with a flavor profile this complex—sweet, savory, and a little nutty—you need a wine that can handle the party. A crisp and refreshing white wine like an un-oaked Chardonnay or a Pinot Grigio is a fantastic choice. Their bright acidity will cut through the richness of the tahini and tempeh, while their clean fruit notes will complement the orange marmalade. It’s a pairing that’s sure to impress everyone at the table!
Nutritional Information
Calories: 310 kcal | Carbohydrates: 34 g | Protein: 15 g | Fat: 14 g | Fiber: 6 g | Sugar: 12 g | Salt: 1.1 g
