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Avocado Pie With Garlic Crust

Chef.at.Home's picture
Ingredients
  White wine 1⁄4 Cup (4 tbs)
  Unflavored gelatin 4 Teaspoon
  Avocados 2 Large
  Lemon 1 , juiced
  Tabasco 1 Dash
  Worcestershire sauce 1 Dash
  Olive oil/Sunflower oil 1 Tablespoon
  Wine vinegar 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Tomatoes 6 , skinned, seeded and chopped
  Finely chopped fresh parsley 1 Tablespoon (For Garnish)
For garlic crust
  Whole wheat breadcrumbs 3 Cup (48 tbs) (Fresh)
  Slivered almonds 3 Ounce (1/2 - 2/3 Cup)
  Dried thyme/Fresh thyme sprig 1 Pinch
  Unsalted butter 6 Tablespoon, melted
  Garlic 2 Clove (10 gm), finely chopped
  Salt To Taste
  Pepper To Taste
Directions

To make the crust, mix together the bread crumbs, almonds, thyme, butter, garlic and seasoning.
Press over the bottom and sides of a 9-inch flan or quiche dish.
Bake in a preheated 400° oven for 12-15 minutes, until golden brown and crisp-looking.
Allow to cool.
Put the wine into a small saucepan and sprinkle the gelatin over.
Heat gently, stirring, until the gelatin has dissolved completely.
Halve and pit the avocados.
Scrape all the flesh out of the avocado skins and put in a blender or food processor.
Be sure to scrape all the dark green flesh from the inside of the skins.
Add the wine and gelatin mixture, the lemon juice, Tabasco and Worcester shire sauces and seasoning.
Blend until smooth.
Pour this avocado mixture into the cooled pie crust, and leave in a cool place until the filling is set.
Mix together the oil, vinegar, sugar and seasoning.
Stir in the chopped tomatoes.
Spread in the center of the avocado filling.
Sprinkle the tomatoes with parsley and chives.
Serve cut into slices on the same day as the pie is made.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Garlic

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