Herb And Pine Nut Pie With Tomato Coulis - cooking recipe

Ingredients

10 oz spinach, trimmed
1 small leek, finely chopped
1/3 cup pine nuts
2 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh thyme
1 tbsp finely chopped fresh basil
4 None eggs
4 oz Gruyere cheese, finely chopped
2 tbsp grated Parmesan cheese
1/2 tsp cracked black peppercorns
1/3 cup dried breadcrumbs
2 tbsp white sesame seeds
None None FOR THE PASTRY
2 2/3 cups flour
12 tbsp (1 1/2 sticks) butter
2 None eggs, lightly beaten
None None FOR THE TOMATO COULIS
1 tbsp olive oil
4 large tomatoes, finely chopped
1/2 cup tomato puree
1 medium onion, grated
1 sprig fresh thyme
1 None bay leaf
1 tsp sugar

Preparation

For the pastry, place flour in medium bowl; rub in butter. Add eggs; mix to a soft, smooth dough. Cover; refrigerate for 30 mins, or until firm.
Preheat the oven to 350\u00b0F. For the filling, steam or microwave spinach until wilted; drain. Squeeze to remove excess liquid; chop finely. In a large bowl, combine spinach, leek, pine nuts, herbs, 3 eggs, cheeses, peppercorns and breadcrumbs; mix well.
Lightly grease a baking pan; sprinkle with half the sesame seeds. Cut pastry in half; roll out half between sheets of parchment paper into a 9-inch circle. Place on seeds. Roll out remaining pastry to a 10-inch circle.
Spoon filling onto center of pastry on pan, leaving 3/4-inch border. Brush border lightly with water. Place remaining pastry over filling. Pinch pastry edges together to seal. Beat remaining egg and use to brush pie. Sprinkle with remaining seeds.
Bake pie for 40 mins, or until well browned and cooked through. Let stand for 5 mins.
Meanwhile, for the tomato coulis, heat oil in a medium saucepan on medium heat. Add remaining ingredients and cook for 40 mins. Push mixture through sieve; discard pulp. Return liquid to pan; bring to a boil. Reduce heat to low; simmer for 20 mins, or until thickened slightly. Serve with pie.