Vegetable pie…

Ingridients

Various vegetables (800g) – tomatoes, zucchini, broccoli

500 g of rice flour

2 dl sour cream

2 tablespoons olive oil

1 egg

14 days of oil

1 teaspoon salt

3 tablespoons water

Salt

Process

Dough: Mix flour, salt and butter with added water. Knead the dough to make it compact and brittle. Let the dough rest in the cold for at least 30 minutes, then roll it out and place it in a greased baking pan. Bake it in the oven at 180 ° C for 10 to 15 minutes.

Vegetable stuffing: Meanwhile, prepare the stuffing. In a heated pan, sauté the vegetables (cauliflower, carrots, peppers, hokkaido pumpkin, tomatoes) in oil for 10 minutes. Sour cream is mixed with olive oil, scrambled egg and herb salt. Add the stewed vegetables to the dough and pour over the sour cream. Bake in the oven at 200 ° C for about 30 minutes.

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