Rustic vegetable pie
Last Updated on
ingredients
300 g semi-coarse flour 150 g cold butter 3 tbsp cold water 1 pinch salt
Filling:
250 g Ricotta cheese 150 g Philadelphia cheese 200 g sour relish cream 3 cloves garlic 1 pk egg 1 KL herbs to taste salt, ground black pepper
Vegetable Recipes:
1 pk green zucchini 1 pk yellow zucchini 1 pk eggplant 2 pk carrots
step
1. Prepare the shortcrust pastry by first mixing the flour, salt and adding the cubed butter in a bowl. Using your hands, work the dough into a meal-like dough, gradually add the water and work into a compact dough. Wrap in cling film and refrigerate for 30 minutes. 2. Then roll out the dough, using a rolling pin, transfer it to the tin. Cover with baking paper, weigh down with beans and place in the oven. Bake at 180°C for about 10 minutes. 3. Wash, dry and cut the Vegetable Recipes into equal slices. Mix all the ingredients for the stuffing in a bowl, season with salt, pepper and herbs. Pour the filling over the pre-baked pastry, from which you have removed the paper and beans. 4. Place the Vegetable Recipes on top of the stuffing in a circle from the edges so that they form circles. Place the pie in the oven and bake for 25 minutes.
