fiona kitschin's summer pie with tarragon salsa verge



1 onion, diced 2 garlic cloves, chopped 3 potatoes, thinly sliced 2 tsp chicken stock a pinch of dry oregano few sprigs of sage or thyme 1 cup cashews, soaked overnight 1/4 cup nutritiona­l yeast puff pastry (butter-free) pitted 2 large kalamata tomatoes olives

For the salsa verde:

2 tbsp chopped tarragon small bunch parsley 1 tbsp cornichons 1 clove garlic 2 tbsp capers juice of one lemon 1/4 cup good olive oil 1 tsp Dijon mustard 1/4 tsp salt


First sauté the diced onion in olive oil in a saucepan. Once translucen­t, add the garlic and thinly sliced potato and continue to cook for a few minutes. Add water until the potatoes are just covered, then add the stock and herbs and bring to a boil. Boil until the mixture becomes mushy and most of the water has evaporated, then use a hand blender to mix in the soaked cashews and nutritiona­l yeast. Season with salt and pepper as desired.

Place the mixture in the freezer or fridge for a while, as you want it to cool down before putting it in the pie dish to avoid a soggy bottom.

Next, line an oiled tart dish with puff pastry. Add the cooled pie mixture until it’s about an inch deep, then layer sliced tomatoes in a pretty pattern on top, using the kalamata olives to fill the gaps. Cook in the oven for around 40 to 45 mins on 180°C.

While the pie is baking, it’s time to make your salsa verde. Finely chop the tarragon, parsley, cornichons and garlic – as fine as you can, until they’re almost a bit mushy. Place them in a small bowl, then mix through the remaining ingredient­s until you have a nice salsa-y consistenc­y. When the pie is done, serve it with a dollop of the salsa verde on the side.

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