Try this vegan Italian spring savory pie, perfect for light dinners and picnics.

Torta Salata Primaverile Vegana

This vegan spring savory pie is a delightful Italian recipe you must try this season! Made with homemade olive oil pastry, it features a creamy filling of chickpea flour, leeks, asparagus, and vegan cheese. Perfect as a main dish for a light dinner or an outdoor picnic, this rustic pie can be prepared in advance and enjoyed at room temperature. The chickpea flour and water mixture creates a soft and compact batter, substituting eggs and dairy, making it suitable for plant-based diets. Garnished with whole asparagus, red onion, and grated vegan cheese, this savory pie is as beautiful as it is delicious, ideal for a buffet.

Try these other vegan savory pies:

• Vegan Torta Pasqualina
• Pumpkin and Radicchio Savory Pie
• Bread and Vegetable Pie
• Pea Flour and Zucchini Farinata

Ingredients

• Chickpea flour – amount
• Water – amount
• Leeks – amount
• Asparagus – amount
• Vegan cheese – amount
• Olive oil – amount
• Red onion – amount
• Salt – amount
• Pepper – amount

Instructions

1. Prepare the olive oil pastry by mixing flour, water, and oil.
2. Roll out the pastry and line a baking dish.
3. For the filling, mix chickpea flour with water to form a batter.
4. Sauté leeks and asparagus, then add to the batter with vegan cheese.
5. Pour the filling into the pastry shell.
6. Decorate with asparagus, red onion, and grated vegan cheese.
7. Bake until golden and set.

Total Time: XX min

Cuisine: Italian