Avocado Pie with Garlic Crust
|White wine||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||4 Teaspoon|
|Lemon||1 , juiced|
|Worcestershire sauce||1 Dash|
|Olive oil/Sunflower oil||1 Tablespoon|
|Wine vinegar||1 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|
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.