-Zucchini – 1 PC.
-Zucchini – 1 PC.
-Carrots – 3 PCs.
-Butter – 150 g
-Wheat flour – 300 g
-Cold water – 7 tbsp
-Salt – to taste
-Eggs – 4 PCs.
-Cheese – 150 g
-Milk – 300 ml
-Garlic – 2 cloves
Begin the process with the dough. Cold butter cut into large chunks, top, pour the sifted flour, a pinch of salt and chop together with a knife to education is not very small crumbs.
Then quickly triturated hands and put crumbs in a bowl, pour very cold water and hands knead the dough.
Take the form (in my 26cm diameter), the bottom with parchment, put the dough and distribute it along the bottom and sides of the form and then the form with the dough put into the fridge.
While the dough cools, prepare the filling. Cleaned carrots. Zucchini and zucchini cut with peel thin strips, they do the same with carrots (strips were very thin, you can use the slicer, and the carrots can be planed using a peeler). Strips of vegetables should be the same width, so the strips of zucchini and zucchini should be cut in half large and smaller trim.
And now proceed to the computation of vegetables.
Take the dough out of the fridge and start to put on top of the vegetables, starting with the edge of the form,
gradually moving to the center, alternating zucchini, zucchini and carrots.
That's the beauty of it.
The vegetables were laid on the dough and now prepare the sauce.
Lightly whisk the eggs with a whisk, add milk and whisk again, then put the chopped garlic, grated on a fine grater cheese, sprinkle with salt to taste and stir it carefully.
Fill pour on top of vegetables, cheese distributed over the entire surface. Gently claps the shape of the table surface so that the fill is evenly distributed between the vegetables.
Pie sent in preheated to 180 gr. the oven pie and bake 60-70 minutes.
Uploaded: Aug 25, 2015
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