Integrating flowers into your plating will turn your dishes into the most lovely works of art. Just like this super simple vegan, low-carb wild garlic pie.
Start with the dough: Mix 100 g rye flour, 1 tsp salt, 1 tbsp olive oil and some water. Knead to a firm dough and let it rest.
For the filling, blend one handful of wild garlic, 500 g silk tofu, the juice of one lime and salt until smooth.
Oil four portion molds and line them with parchment paper (I made crosses). Divide the dough into four parts, roll out to thin sheets and carefully place the dough in the molds. Add the filling and bake for 15-20 minutes in a 190°C. Let cool for some minutes.
Serve the pies on a sauce made of a blend of Kalamata olives, passata, olive oil and black aceto balsamico.
Decorate with edible flowers. I used roses, carnations, violas, dandelions, lavender and daisies.