Vegetable Pie

Vegetable Pie

Ingredients:

• 150 g of oil
• 300 g of flour,
• 7 tablespoons of ice water,
• a pinch of salt;
• 2 small zucchini and 2 large carrots;
• 150 grams of cheese
• 4 eggs,
• 300 g low-fat cream or milk,
• 2 cloves of garlic,
• teaspoon ground nutmeg

Cooking:

The dough in this cake is made easier than the dough for cake or cookies. We take a piece of butter directly from the refrigerator. We cut it into large pieces, fall asleep with flour and continue to chop along with the flour until the formation of a not very fine crumb. Do not forget to add a pinch of salt.
Then we grind very quickly (literally half a minute) with our hands, pour it into a bowl. Pour water out of the fridge. Stir for about a minute. That’s it, the dough is ready.

Take a round shape. It is not necessarily detachable, any. We spread the dough and begin to distribute it along the bottom. Then on the sides. The dough layer must be thin enough. On the evenness of the edges do not care. It is enough that they are approximately the same level.

Now we put our form with a “basket” of dough in the fridge and do stuffing. Clean the carrots, cut the zucchini straight with the peel. In this cake, it is important that the strips of vegetables are approximately the same width. Therefore, trim the vegetables in thickness with a knife, and then cut into thin strips using a vegetable peeler.

Remove the form from the refrigerator. We begin to lay out strips of vegetables, starting from the edges and gradually moving to the center. Alternate zucchini with carrots.

Mix the fill. Eggs slightly shaken with a broom, pour cream. Add ground nutmeg, grated on a fine grater garlic, salt. Three cheese on a fine grater and how to mix with the rest of the ingredients.

Now pour the fill. Spoon cheese, patting lightly on the surface of the future pie.
We put in the oven heated to 180 degrees on the lower shelf. Bake for about an hour.

Vegetable Pie
Vegetable Pie
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