Zucchini - 1 PC.
Zucchini - 1 PC.
Carrots - 3 PCs.
Butter - 100 g
Wheat flour - 200 g
Cold water - 4 tbsp
Salt - to taste
Eggs - 3 PCs small
Cheese - 150 g
Milk - 300 ml
Garlic - 2 cloves
Begin the process with the dough. Cold butter cut into large pieces, pour on top of sifted flour, a pinch of salt and chop together with a knife to education is not very small crumbs.
Then quickly triturated by hand and put the crumbs in a bowl, pour very cold water and knead hands dough.
Take the form, cover the bottom with parchment, put the dough and distribute it over 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. The cleaned carrots. Zucchini and squash cut peel thin strips, do the same way 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 squash and zucchini should be cut large in half, and the smaller trim.
Now proceed to the computation of the 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 the squash, zucchini and carrots.
Put the vegetables 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, add salt to taste, and stir it carefully.
Pour the filling on top of the vegetables, the cheese is distributed over the entire surface. Gently claps the form on the table surface so that the fill is evenly distributed between the vegetables.
Send cake in a preheated to 180 gr. the oven and bake pie for 60-70 minutes.
That’s all, time to enjoy!
Bon appetit!
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