The Great Canadian Baking Show

Recipe: Vegetarian Tourtière with Tomato Relish

For Canada Week, James wowed the judges with this colourful vegetarian tourtière.

For Canada Week, James wowed the judges with this colourful vegetarian tourtière

Tourtière is typically made with minced pork, beef or veal, but James Hoyland wowed the judges on The Great Canadian Baking show with a colourful vegetarian version.

This pie is filled with ground almond, carrots, onions and beets, and served with a homemade tomato relish.

Judge Bruno praised this pie, saying, “It has a nice, rich texture, and if you consider there is no animal fat, that's a great job. For once I can sit down, eat something vegetarian, I’m not missing meat at all.”



  • 1 ½ cups all-purpose flour
  • ¾ cup dark rye flour
  • 1 ½ tsp salt
  • ¾ cup butter, frozen
  • 2 eggs, divided and beaten
  • 1 tbsp vodka
  • Ice water


  • 1 227 g package cremini mushrooms
  • 1 can (540 mL/19 oz) chickpeas, drained and rinsed
  • 3 tbsp butter
  • 1 celery stalk, chopped
  • 1 small leek, white and light green parts only, cut in half lengthwise and thinly sliced
  • ½ cup chopped onion
  • 1 carrot, chopped
  • 1 medium potato, peeled and chopped
  • 1 medium beet, grated


  • 1 cup almonds
  • ½ cup olive oil
  • ½ cup soy sauce
  • ¼ cup water
  • ¼ cup balsamic vinegar
  • 6 cloves garlic
  • 2 tbsp rosemary leaves
  • 2 tsp dried oregano

Tomato relish:

  • 1 tsp nigella seeds
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 tbsp oil
  • 4 large tomatoes, chopped
  • 1 small onion, chopped
  • 2 tbsp sugar
  • 2 tbsp cider vinegar
  • ¼ tsp salt
  • ¼ tsp pepper



Whisk flours and salt in a large bowl. Grate in butter and blend with fingertips until mixture resembles coarse crumbs.

Add 1 egg to liquid measuring cup. Add vodka and water to ½ cup. Stir to combine.

Add liquid to dry mixture and mix with a fork until a ragged dough forms, adding up to 2 tbsp water if mixture is dry. Divide dough into approximately ⅔ and ⅓ and form into 2 discs. Wrap in plastic wrap and refrigerate for 30 minutes or up to 2 days.


Whirl chickpeas and mushrooms in a food processor until mixture resembles coarse crumbs.

Melt butter in large, non-stick skillet over medium-high heat. Add leeks and onions and cook for 5 minutes. Add chickpea mixture and cook for 5 minutes. Add celery, carrots and potato and cook until beginning to soften, about 7 minutes. Stir in beet and cook until vegetables are tender and liquid is absorbed. Set aside to cool.


In food processor, blend almonds to coarse crumbs. Add oil, soy sauce, water, vinegar, garlic and herbs; blend until well combined. Add to filling and stir to combine.


Heat oven to 425°F.

Roll out larger pastry disk to a 12-inch round and place in 9-inch glass pie dish. Fold overhanging inch under to create a thick crust, then crimp. Line with foil and fill with pie weights or dried beans. Bake for 8 - 10 minutes.

Meanwhile, roll out remaining disk to generous ⅛-inch thick. Use a Christmas tree-shaped cookie cutter to cut out 12 tree shapes.

Spoon filling into crust. Arrange tree shapes on top. Brush trees and crust with remaining egg.

Bake for 45 to 55 minutes until golden brown, reducing heat to 350°F after 15 min. Cool 10 minutes before serving.

Tomato Relish:

Toast seeds in a large non-stick skillet over medium-high heat until fragrant, about 2 minutes. Add oil, tomatoes and onions. Cook until onions are softened and tomatoes have begun to break down, about 7 minutes. Add sugar, vinegar, salt and pepper. Simmer until thickened, about 3 to 5 minutes. Cool 10 minutes. Pulse in food processor to chunky consistency.

Preparation Time: 75 Minutes

Servings: Makes 8 servings


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