Squash-eggplant pie

Description

Dear cooks, offer to bake delicious and unusual pie, stuffed vegetables and nuts. The cake is light and rich at the same time, it can replace an afternoon snack or a light dinner and set at the summer wave and awaken the dream of travel in the warm Italian region. Help yourself!

Ingredients

Flour

300 g
Chicken egg

1 piece
Butter

80 g
Salt

2 pinch
Water

2 Tbsp
Ricotta

250 g
Cream cheese

200 g
Parmesan

50 g
Chicken egg

1 piece
Salt
Zucchini

1 piece
Eggplant

1 piece
Nuts

50 g
Olive oil

2 Tbsp
Lemon juice
Garlic

3 tooth
Black pepper

Cooking

Shape size 20X30 cm In a bowl, mix the flour, egg, salt and butter cut into slices.

Knead the dough, wrap it in cling film and put for 30 minutes in the refrigerator.

In another bowl, mix ricotta cheese (I used Philadelphia), add grated on a fine grater Parmesan or other hard cheese. Add the egg, salt and pepper to taste. Mix well. Garlic cut into thin plates.

Roll the dough into a thin layer, put it in a greased or lined with baking paper form. To form ledges. On the dough spread the filling, top lay a plate of garlic.

Small zucchini and eggplant cut into thin circles. Can they for a moment to throw in boiling salted water, and then rinse with cold water. I didn't do this, as the vegetables are young. Spread out slices of vegetables for the filling, alternating rows of zucchini and eggplant rows, the rows should overlap each other. Put the vegetables with olive oil and lemon juice.

Nuts are roughly chopped with a knife. It can be peanuts or cashews or a mixture of other nuts. I made with cashews, they're quite expensive, but if created for the pie, add a pleasant sweet note. Since my husband doesn't like nuts, the nuts I sprinkled on only half the pie. I have to say, brownies are much tastier, doesn't even compare.

Sprinkle cake with nuts and bake in preheated oven at 180 degrees for about 30 minutes.

Pie is good in both warm and cold. Bon appetit!

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