Summer vegetable pie
Cooking time:
1 hour 10 minutes
Active time:
20 minutes
Complexity:
Average
Need to defrost
This bright pie is the perfect picnic companion in the spirit of lighthearted moomin adventures! And if today you are not up to sunny glades, just break off a piece for morning coffee - and let the taste of summer take you to the very days when the world seemed big and hospitable, like the door of a moomin.
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5
Recipe "Summer vegetable cake"
Ingredients for 5-6 servings
For the test:
butter
180 g
grated hard cheese
50 g
cold water
5 tbsp. l.
wholegrain flour
220g
For the filling:
leek
1 stem
sweet pepper
1 pc.
tomatoes
1 pc.
squash
1 pc.
grated cheese
50 g
cream
200 ml
eggs
2 pcs.
black pepper
1 tsp
basil
1 tsp
Step 1/6
Remove the oil from the fridge in advance to soften it.
Step 2/6
Mix butter with flour, add grated cheese and water. Knead the dough.
Step 3/6
Spread the pastry over the bottom and edges of the round baking dish.
Step 4/6
Prick the dough with a fork in a few places to keep it from bulging and bake for 10 minutes at 200C.
Step 5/6
Cut vegetables, mix with cheese, cream, eggs and seasonings.
Step 6/6
Place the filling on the base and bake for about 40 minutes at 200C until tender.
Ingredients for 5-6 servings
For the test:
butter
180 g
grated hard cheese
50 g
cold water
5 tbsp. l.
wholegrain flour
220g
For the filling:
leek
1 stem
sweet pepper
1 pc.
tomatoes
1 pc.
squash
1 pc.
grated cheese
50 g
cream
200 ml
eggs
2 pcs.
black pepper
1 tsp
basil
1 tsp
Nutritional value per 100 g
Calories
272 kcal
Proteins
8 g
Fats
19 g
Carbohydrates
18 g
Saturated fat
11 g
Dietary fiber
3 g
Added sugar
0 g
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