Never have we seen a more beautiful pie. We can’t stop staring at it. It’s a visual showstopper. Also, it’s completely vegan and packed with antioxidants and fiber.

But let’s not get ahead of ourselves. Let’s take it from the top!

Start by making the crust! (this recipe from two days ago is just perfect)

Then make a tasty pesto! (here’s an idea: 1 jar sun-dried tomatoes, a couple of handfuls fresh basil, 3 garlic cloves and 3 tablespoons olive oil)

Slice vegetables of your choice into long, thin slices using a mandolin, vegetable peeler or a knife! (we had zucchini and carrots, but go for whatever veggies you like)

Start building! Spread the pesto along the bottom of the pie crust.

Dip each piece of sliced vegetable in olive oil, and place in the pie crust as seen in the picture above. Continue wrapping the vegetable slices in circles until the crust is full. Then sprinkle with chopped fresh herbs, salt and pepper. Bake in the oven at 212° F (100° C) for at least an hour, or until vegetables are cooked through.

Remove from the oven and admire this truly breathtaking pie for at least one moment of silence.

Like the Brigitte Bardot of pies.

Enjoy!

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