This is so good and so easy to make. Warm right out of the oven, or cold accompanied with a salad during a summer picnic. All ingredients are organic and local.
1 tbs super turmeric ghee from Pure Indian Foods
1 tsp fenegreek seeds
1 tsp fennel seeds
1/2 tsp red pepper corns
4 cloves garlic, finely chopped
Salt/pepper to taste
1 medium size zuchinni, diced
1 small delicata squash
3 stalks of cellery
1 spring onion
1 red potato, diced
4 eggs - I get mine organic from the local farmer of Petaluma
2 tbs shredded Pecorino Romano
1 pastry sheet 9" - I get mine from Leadbetter's all natural organic French picnic pastry sheets
Peel the wax off the pastry circle while it's still frozen. Thaw for apprx. 10 minutes. Pastry should be cool but pliable. If too soft, put in the refrigerator 3-5 minutes.
Place the crust in a pan or tart tin. Press the dough firmly into the sides and bottom of the French tar tin. Pre-heat the oven to 400 degrees.
Put 1 tbs of the super turmeric ghee in a pan ( ideal for baking is a creuset) let it melt on high fire, add the fennel, fenegreek and red pepper corns, toss around till flavors of the spices are being released and the fenegreek starts coloring light brown. Than add the garlic, toss. Once brown add the vegetables, heat & toss well, add 2-3 tbs water, simmer, put the lid on the pan and let it cook for about 10 minutes.
Meanwhile break the eggs in a bowl, whisk them, set aside.
Test with a fork if the vegetables are soft, they should still have a crunch to them. Spoon all vegetables in the tar tin, make sure that any liquid at the bottom is not going into the tar tin as it will become soft and not result in a crispy pastry. Pour the egg batter over the vegetables, sprinkle the shredded cheese and place in the oven.
Bake for 10 minutes at 400 degrees
Than bake for another 20-30 minutes at 350 degrees
If you wish you can add on salt/pepper to the egg batter to intensify the flavor, but for those who have a sensitive pallet there is no need for extra seasoning.
The ghee in this recipe will help to ignite your digestive fire ( agni) and digest this dish easily. Main rule in the Ayurveda is that you only eat freshly cooked local foods. Foods older than 3 hours are considered stale, they loose prana and contain micro bacteria that compromise the gut function and are the precursor to disease. If you must reheat or eat the dish later than use fresh herbs to increase the prana of the dish.
Copyright: Chinnamasta Stiles, ShivaShaktiLoka