Description
Outside the window spring, bloomed the first crocuses. It inspired me the theme of tonight's dinner, and this "bed& quot; bloomed on our table. Beautiful, juicy yummy.
Ingredients
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Flour
160 g
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Butter
100 g
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Water
3 Tbsp
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Zucchini
1 piece
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Carrots
1 piece
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Sour cream
5 Tbsp
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Chicken egg
4 piece
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Cheese
100 g
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Cheese
50 g
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Milk
70 ml
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Salt
-
Black pepper
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Greens
-
Garlic
2 tooth
Cooking
Make the dough. Butter to RUB on a grater, mix with flour and 1/2 tsp salt, add ice water and quickly knead the dough. Put the dough in the form, rethrownew around the perimeter and making bumpers. Shape diameter 24 see put into the refrigerator.
Wash and peel the carrots, rinse the zucchini. Chop the vegetables into thin strips with a vegetable peeler. Lightly season with salt, stand out excess juice and the vegetables will become flexible and pliable, which is necessary for twisting.
At this time prepare the filling : beat Eggs with a whisk, add sour cream, cheese and cheese, grated on a grater and milk. Mix well. Check for salt if needed add salt.
Begin to shape the cake. On the dough put 3 tbsp of filling ( this will help to keep our "flowers"), and spread it around the bottom and twisting rolls, place vegetables.
Fill in the form completely, carefully pour the filling, leaving no gaps. Sprinkle chopped herbs and crushed garlic. Pepper.
Bake in preheated oven at 180 degrees for 45 - 50 minutes. If necessary, cover pie with foil. Cool completely, fill becomes tight, it will help to cut pie evenly. Bon appetit!
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