Vegan Dishes From Around The World

Hello fellow foodies !
I'm really excited for my first participation to the steemit culinary challenge and to share with you a little overview of vegan French food.
France is well known for its cheese and Foie Gras, that said, French cuisine has a lot to offer to Vegans !
In Provence, vegetables are often the center of the dish. Indeed in this region we can find different varieties of tomatoes, zucchinis, eggplant, onions, pepper and many more. Also Olive oil is always preferred to butter.
One classic of the french provencal gastronomy is the Tomatoes Pie (Tarte à la tomate), but usually people use puff pastry, which contains butter, and often add cheese or anchovy on top.
Here i want to share with you a vegan version of this well famous Tomatoes Pie, and to give even more taste and colors to this dish, it will be served with roasted zephyr zucchinis. The zephyr zucchini is green and yellow and is distinguished from the green zucchini by its firm flesh with the slight taste of hazelnut.

Now let's do this !

For the preparation, you will need :

For the crust
Flour - 240g ( you can mix whole wheat flour with regular flour or choose a gluten free flour like chickpeas flour)
Water - 100 ml
Oliv oil - 70ml
Herbs of Provence - 2 tablespoons
A pinch of salt

For the pie
Dijon mustard - 3 tablespoons
Tomatoe paste - 3 tablespoons
Tomatoes - 5/6 but it really depends of the size of your tomatoes, here i choose a mix of ancient tomatoes with different size and colours
Herbs of Provence - as much as you want !
Salt and pepper
Olive Oil

For the roasted zucchinis
3 Zéphyrs Zucchinis
Salt and peppers
Olive Oil

1st step : Making the dough

Mix the flour with herbs and salt, then add the olive oil and the water. Start working the dough with your hand on the table, and you can water if it's too hard to form a dough. Take your time for this step, the dough can take time to be uniform. Then let the dought rest for 30 minutes or 1 hour.

When your dough is ready , flatten it with a pastry roller.

For a crunchy crust, you can keep a little thickness. When it's flatten, put the dough in your plate, and using a fork make holes on the dough. Then put in a pre heat oven at 180°c for 10 minutes.

2nd step : Garnishing the pie

During this 10 minutes you can start cutting your tomatoes. Depending of the variety of tomatoes you can cut it in differents ways, for example you can cut plum tomatoes into slices in their width, and you can cut little rounds tomatoes in wedges.

When the crust is ready, spread the mustard on the bottom of the tart.

Then spread the tomatoe paste over the mustard.

Now it's time to put your cutted tomatoes in the tart !

Make circle with your tomatoes pieces, starting by the bigger circle possible (that only works if your plate is round of course). Your tomatoes must cover all the crust, you can also add another layer of tomatoes.
It's almost done, now poor herbs of Provence on top, you can really cover your pie with a lot of herbs of Provence, for me it's never too much and plus it's really good for your health !
And the final touch, sprinkle with olive oil your pie, be generous, olive oil will exhausts all the flavour.

Option : you can sprinkle your pie with brown sugar too, i didn't do it this time, but that is really good and it absorbs the acitidy of the tomatoes

3rd step : preparing zucchinis

Cut the zucchinis in their lengths, put it a plate and sprinkle with olive oil salt and pepper

Now you can put both your pie and the zucchinis in a pre heat oven for 30 minutes at 180°c

When it's cooked, it goes really well with a glass of red wine, on the picture you can a bootle of Fronton - Chênes de Saint Louis, an organic red wine from the south West of France.

I hope you enjoyed reading it and most of all i hope this recipe will make you hungry for veggies !

Thank you @woman-onthe-wing for organising this challenge and @heart-to-heart for judging it

See you soon on steemit :)

Victoire

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