My Tiella

There are many versions of this simple casserole dish, some with a pastry crust; some without. I did mine with a classic pie crust with lots of veggies. Many versions of this dish contain seafood or meat, but mine is all veg, all the time. Enjoy!

Makes 4-6 servings

Ingredient List:

Crust

• 1 ½ cups farro flour
• 1 ½ cups semolina flour
• Sea salt
• 3 tablespoons extra virgin olive oil, plus more for brushing the top
• Water

Filling

• 1 cup sliced mushrooms (of your choice, but I love button or shiitake)
• 2 small fingerling potatoes, diced
• 3-4 carrots, diced
• 3 cloves fresh garlic, sliced
• Generous pinch crushed red chili flakes
• 4-5 leaves lacinato kale, sliced into bite size pieces
• ½ cup oil-cured black or Pugliese green olives, pitted, coarsely chopped

Step By Step Instructions:

Make the dough. Mix together the flours with a pinch of salt. Mix in olive oil and slowly add water until the dough comes together in a cohesive, but flaky texture. Turn the dough onto a dry surface and knead just until it comes together and is not falling apart, 1-2 minutes.

Prepare the filling. In a deep skillet, place a generous amount of olive oil along with mushrooms over medium heat. Add a pinch of salt and cook, stirring until they begin to wilt. Add potatoes, carrots, another pinch of salt and cook, stirring for 2-5 minutes. Add chili flakes, kale and olives and stir to combine. Set aside. Do not cook the filling too much now; just wilt the kale as it will bake in the oven.

Preheat oven to 375° F and lightly oil a deep dish pie plate. Divide the dough: 2/3 for the bottom and 1/3 for the top (or you can roll out the whole dough and pull up the excess crust to cover the edges, galette style). Roll the dough between 2 sheets of parchment and lay in the pie plate, fitting the dough to the pan without stretching, allowing the excess to hang off the edges.

Spoon the filling into the crust. Pull the excess crust up over the filling and brush with olive oil. Bake for 40 minutes, until the crust is lightly browned and the filling is soft.

Allow to stand for 15-20 minutes before cutting to serve.