629
Exquisite Tuscan vegetable pie
This vegetable pie will not leave anyone indifferent!
Ideal for garnish, but may be the main course in a duet with a nice salad for lunch.
4 servings
dough
2 1/2 cups flour
3/4 teaspoon salt
200g butter, chilled and cut into cubes
6 tablespoons of ice water
For the filling
2stolovye tablespoons Dijon mustard
1/2 cup whole milk
2 tablespoons pesto
1/4 cup grated Parmesan
2 zucchini
2 eggplant
4 wide carrots, colorful, if you can find
4 tablespoons olive oil
Salt and pepper to taste
1.Smeshayte flour and salt. Add the butter and stir, pour 6 tablespoons of ice water and knead the dough. Roll it into a ball, priplyusnite. Wrap in plastic wrap and store in the refrigerator for 2 hours.
2. Preheat oven to 200 C.
Roll out the dough and place it in the form of, pierce with a fork across the surface.
In bowl, combine milk, mustard, pesto and Parmesan, add a little salt and pepper to taste. Rasppredelite mixture on the bottom of the prepared pan bases. Cover with plastic wrap and store in the refrigerator, and cook until the vegetables. Carrot, eggplant and zucchini and cut lengthwise into thin strips. Roll the zucchini strip into a spiral and place in the center of the plate (peel up) and then surrounds the core strips of carrot and eggplant to complete mold filling. Drizzle with olive oil, season with salt and pepper. AND ALL!
Bake for 40-50 minutes or until crust is not yet become golden and vegetables (especially carrots) soft. Serve hot as a side dish or a main dish. Serve at room temperature.
Here is another creative idea for a Tuscan cake:
Ideal for garnish, but may be the main course in a duet with a nice salad for lunch.
4 servings
dough
2 1/2 cups flour
3/4 teaspoon salt
200g butter, chilled and cut into cubes
6 tablespoons of ice water
For the filling
2stolovye tablespoons Dijon mustard
1/2 cup whole milk
2 tablespoons pesto
1/4 cup grated Parmesan
2 zucchini
2 eggplant
4 wide carrots, colorful, if you can find
4 tablespoons olive oil
Salt and pepper to taste
1.Smeshayte flour and salt. Add the butter and stir, pour 6 tablespoons of ice water and knead the dough. Roll it into a ball, priplyusnite. Wrap in plastic wrap and store in the refrigerator for 2 hours.
2. Preheat oven to 200 C.
Roll out the dough and place it in the form of, pierce with a fork across the surface.
In bowl, combine milk, mustard, pesto and Parmesan, add a little salt and pepper to taste. Rasppredelite mixture on the bottom of the prepared pan bases. Cover with plastic wrap and store in the refrigerator, and cook until the vegetables. Carrot, eggplant and zucchini and cut lengthwise into thin strips. Roll the zucchini strip into a spiral and place in the center of the plate (peel up) and then surrounds the core strips of carrot and eggplant to complete mold filling. Drizzle with olive oil, season with salt and pepper. AND ALL!
Bake for 40-50 minutes or until crust is not yet become golden and vegetables (especially carrots) soft. Serve hot as a side dish or a main dish. Serve at room temperature.
Here is another creative idea for a Tuscan cake:
