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Rustic zucchini pie, eggplant, grape tomatoes and goat cheese.
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
3 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- medium zucchini cut into cubes1 unit(s)
- Medium eggplant cut into cubes1 unit(s)
- Grape Tomatoes1 cup
- medium red onion, diced1 unit(s)
- Goat cheese cut into cubes200 g
- Wheat flour3 cup
- Cold butter cut into cubes150 g
- Sour cream150 g
- black pepper to taste
- Egg Yolk1 unit(s)
- Olive oil3 tablespoon
- Yeast1 teaspoon
- Salt2 coffee spoon
- Fresh thyme1 teaspoon
- 1- Preparation of the dough: In a large bowl, place the flour with the 1 teaspoon of salt and the yeast. Add the cubes of butter and mix well until it forms a thick crumb. Add 150g of cream and knead just to form a ball. Place in the fridge for 30min.
- 2- preparation of the filling Preheat the oven to 220 degrees. Place the eggplant cubes in a ball, cover with water and mix with a teaspoon of salt and a teaspoon of thyme. Leave for 15 minutes. Drain the eggplant and place on a large baking sheet. Add the zucchini, red onion, thyme. Drizzle with three tablespoons of olive oil, season with salt and pepper and bake in the oven for 30 minutes. Remove and wait to cool
- 3 -AssemblyYou will need 3 round molds, with a removable bottom measuring more or less 8 centimeters in diameter. On a bench, sprinkle some wheat flour, divide the dough into three equal parts. With a rolling pin, roll out the dough into a rounded shape. You need to have dough over the sides of the form. To transfer the dough, roll it into the rolling pin and unroll it over the pan, leaving the edges out. Do the same operation in the 3 ways. Mix the goat cheese with the roasted vegetables. Stuff them with the mixture of vegetables and cheese. After stuffing, fold the edges up, but don't close the whole pie, leave a little of the stuffing showing. Brush with the egg yolk over the dough that was out of the form. Bake in a preheated oven at 180 degrees for approximately 45 minutes or until golden.
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