Growing up in Taiwan, I’ve been accustomed to having healthy savory breakfasts. So when I moved to the US I was hit with the unexpected - sugary cereals and empty calorie dense biscuits and such. Don’t get me wrong, I ate all of that, too, and I loved it.
My eco-transformation really came after my son entered this world. The responsibility of passing on a livable thriving planet to the next generations became more prevalent. We started community gardens, backyard gardens, worked with CSA boxes and learned how to eat seasonally and sustainably.
So here is my creation for you - a Summer Pie with ingredients sourced locally to support biodiversity and the heroes behind these bounties. I hope that you will feel the love and joy as I did when you play with your local ingredients and make this your own.
Note: It is my philosophy that cooking should be fun. And experimentation is a part of the fun! You will see the ingredients listed are not meant to be to the T. I encourage you to add your own favorite twist. After all, there is something really special about opening up and trying new things!
Ingredients
Filling
2 big handfuls of shiitake mushrooms. Thinly sliced. Far West Fungi.
1 large tomato. Small dice. Spade & Plow. Some more for toppings.
1 big handful of basil. Chiffonade. Spade & Plow.
5 cloves of garlic. Rough chopped. Ledesma Farms.
About 1 tsp of thyme. I used dried. Starwest Botanicals.
1 tablespoon of cooking oil. I used avocado oil.
Pinch of pepper and salt.
Dough
2 cups of all-purpose flour. I used GF Soturi Kitchen Artisan Blend Flour
2 tsp baking powder. I make my own with 2:1 cream of tartar and baking soda
1 tsp salt.
½ cup of cold shortening (DF) or butter. *For an even flakier dough, use 1 cup :)
⅔ cup ice water (or more if needed)
Note: If you like us don't drink cold water, try pouring room temp water over ice. After a few stirs, strain out the ice cubes and measure the ice cold water!
How
Filling
Heat oil and garlic in a skillet on medium high until it smells garlicky.
Add shiitake, tomato, half of the thyme, salt, and pepper. Stir the contents together. Once the mixture gets “soupy”, turn the heat to medium low and continue to cook until the liquid is almost gone but not burned. About 12 to 15 minutes.
Add basil. Stir. Remove from the skillet, spread it out and let cool completely. About 20 minutes. While the filling is cooling, make the dough.
Dough
In a medium bowl, mix together the flour, baking powder, the other half of the thyme, and salt. Set aside.
Cut shortening or butter into small pieces into the flour mixture. Making sure not to over work and melt the shortening or butter. You can also use a box grater to do this. If the shortening or butter starts to soften, just pop the mixture into the freezer for a few minutes to let it harden again.
Stir the ice cold water into the flour shortening/butter mixture and gently mix it into a ball. If the dough is too dry, add a little more ice cold water. About a tablespoon at a time.
Transfer your dough onto a lightly floured surface. I use a big bamboo cutting board.
Lightly flour the dough, and using a floured rolling pin, roll the dough into a rectangle. About 9x13 inch.
Put it together
Preheat oven to 350 F.
Using a spoon, gently scoop the cold filling onto the dough. Leaving about 1” borders.
From one long end, roll up the dough using a big spatula/pancake turner.
You may wish to seal the ends by rubbing a little water and pinch them closed. But for me, this has not been an issue.
Place the finished roll on a baking pan and bake for 30 minutes. Then turn the temperature up to 430 and bake for 10 more minutes to create a nice browning on top.
Remove from the oven and let cool for 15 minutes. Slice and top with diced tomatoes and basil.
Note: This is delicious with a bit of balsamic drizzle. I recommend Remodena, which you can find at specialty stores.
Forest & Flour is a gluten free, dairy free, peanut free, soy free, and corn free bakery for a happy gut. Forest & Flour is a place where magic happens–where nature and creativity come together. Their ingredients are sourced with both time and care by using the highest standards and best practices. They believe in the power of simple ingredients provided by the earth. That’s why they seek out local farmers and organic purveyors who are passionate and conscientious about how they grow. Visit them at a farmers market, @forestandflour, and soon at their new store front!