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Vegetarian pie packed with vegetables
A tasty, healthy, vegetarian pie packed with vegetables. You can serve the salad with the cake or place it in a mound in the middle of the cake just before serving.
4 persons
Preparation time: 20 minutes
Oven time: 25 minutes
Ingredients
For the dough:
1 egg
200 grams almond flour
2 tablespoons cottage cheese
For the filling:
3 tablespoons tomato tapenade
4 medium tomatoes
handful of fresh herbs (parsley, chives, oregano, basil)
1 clove of garlic
2 tablespoons olive oil
For the salad:
1 avocado
1 small red onion
50 grams arugula or lamb’s lettuce
1 tablespoon lemon juice
Greased flat pie or quiche tin (26-28 cm diameter)
Preparation
Preheat the oven to 200°C. Beat the egg. Mix the almond flour with the quark, a pinch of salt and the egg to form a ball. Press the ball into the greased quiche tin. Pierce the bottom with a fork in several places and bake the bottom in the middle of the oven for about 10 minutes. Remove the mold from the oven and spread the bottom with the tomato tapenade. Cut the tomatoes into slices and spread them over the bottom. Place the slices side by side, not on top of each other. Finely chop the herbs and sprinkle them over the tomatoes. Press the garlic over the olive oil. Divide the olive oil over the tomatoes. Bake the cake in its entirety for another 15 minutes.
Meanwhile, clean the avocado and cut the flesh into cubes. Peel and chop the onion. Mix the avocado with the lemon juice, onion and arugula or lamb’s lettuce and possibly some pepper. Serve the salad with the cake or place the salad in a mountain in the middle of the cake just before serving.
This recipe comes from PureHealthy and from the book 7 insights for a lasting good weight by Mary Stottelaar.