Description
Love thin-crust pies with a thick layer of delicious toppings into creamy filling. This cake is very delicious not only hot, but cold is just wonderful.
Ingredients
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Flour
170 g
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Butter
50 g
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Chicken egg
3 piece
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Salt
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Water
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Zucchini
1 piece
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Bacon
6 slice
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Mushrooms
4 piece
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Black pepper
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Cream
250 g
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Rosemary
-
Parsley
Cooking
Flour, eggs, softened butter, water and pinch of salt and knead soft, elastic dough. Put in refrigerator for 10 minutes.
Put the dough in the baking pan (20 cm), prick with a fork and send in the oven at 180* for 15 minutes. A complete basis need to cool down a bit. Whip the cream with the eggs, season with salt and pepper.
Wash the vegetables well, dry. Slice the zucchini with a peeler into thin slices. The inner part with seeds discarded. Slice the mushrooms, if strips of bacon are too long, they too should be cut.
To the cooled dough pour the creamy filling, place zucchini, mushrooms, bacon. Lightly sprinkle with rosemary or herbs de Provence. Bake at 180* for another 15-20 minutes. When serving, sprinkle with fresh herbs.
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