Pie-Ratatouille

Description

Dear cooks, I represent to your attention the recipe is incredibly delicious cake, which very successfully combines gentle dough, vegetable filling and creamy filling. This combination was simply stunning. In addition to the wonderful taste of this cake is very bright, beautiful and fragrant, a very real gift!

Ingredients

Flour

250 g
Butter

170 g
Chicken egg

1 piece
Salt

2 pinch
Milk

2 Tbsp
Eggplant

0.5 piece
Zucchini

1 piece
Tomato

2 piece
Pepper

1 piece
Chili

1 piece
Garlic

1 tooth
Sunflower oil

2 Tbsp
Salt
Black pepper
Cream

180 ml
Chicken egg

2 piece
Parsley

1 coup
Lemon

1 piece

Cooking

The baking pan diameter 26 cm In flour, add soft butter, to make fingers baby. Add salt, egg and milk, knead the dough. Wrap it in clingfilm and put into the refrigerator.

Half a large or one small eggplant cut into rings, salt and let stand for 15-20 minutes to remove bitterness. Then rinse, dry cloth and cut each circle into four parts.

Small zucchini or zucchini cut into thin slices. If zucchini not very young, peel and seeds. The size of the vegetables here are conditional, keep in mind that everything should fit in the form!

Tomatoes for two minutes, throw in boiling water, then cool in cold water and remove the skin. Cut the tomatoes into 4 pieces, remove the inner part with the seeds and liquid. The flesh is cut into pieces.

Pepper also cut into pieces, you can use red, yellow, green, whatever.

All vegetables pour into a bowl, add broken garlic, sunflower oil and stir. Pour on hot griddle and fry, stirring occasionally, 10-12 minutes.

Form for baking grease oil and sprinkle flour. The dough spread on the form, making bumpers. At the bottom make a fork punctures.

Pour in the form of vegetables. Optional top, you can add finely chopped chili pepper.

Beat eggs with a whisk with the cream, salt and pepper to taste and pour on vegetables. 2-3 tablespoons of filling left. Put the form in preheated oven and bake for around 30-35 minutes at 180 degrees.

Parsley finely chop, add to it the zest of a whole lemon and a dash of salt, mix well. To get the pie out of the oven, pour a mixture of parsley and zest over the cake. Pour the rest of filling and put in the oven for another 5 minutes. Rate the aroma in the kitchen!

The finished cake to leave in the form to cool slightly, then remove from the mold and cut into portions. The cake is gorgeous and hot and cold.

Bon appetit!

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