Savoury Arugula Almond Pie Crust
Our Savoury Arugula Almond Crust Pie is a Mediterranean style pie with a beautiful caramelized onion base and balsamic glaze. The saltiness of the Kalamata olives and goat cheese balance out the sweetness to create a perfect blend of Mediterranean flavours.
Ingredients
1 Piccola Cucina 8" Unsweetened Almond Pie Shells
3 medium onions (sliced)
2 tablespoon + 4 teaspoon olive oil
1 cup balsamic vinegar
1 tablespoon honey
¼ cup cherry tomatoes (sliced in half - more to taste)
¼ cup goat cheese, crumbled
1 cup arugula
kalamata olives, pitted (optional)
Salt & pepper to taste
Instructions
1
In a heavy bottomed saucepan, over medium to low heat, combine balsamic vinegar and honey. Bring to a low boil, reduce the heat and maintain a steady simmer, allowing the vinegar to reduce slowly. This will take about half an hour or so, until the desired thickness is reached.
2
Meanwhile slice onions and sauté with 2 tbsp. olive oil in a saucepan over medium to low heat. This will take about 20-30 min. The onions will caramelize, and natural sugars will be released, making them a golden brown colour. Season with salt and pepper and set aside to cool.
3
Lay out the pie shell and spread onions across them all evenly. Layer the arugula on top of the onions. Sprinkle tomatoes, olives, goat cheese. Drizzle with cool balsamic reduction and a drizzling of good olive oil and serve.
