A great recipe in case you are going on a long trip: it’s convenient to eat a pie, you don’t need to heat it, and, besides, it remains tasty even for 2-3 days after cooking!
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You will need
- For the test:
- - 400 g flour;
- - 200 g of cold butter;
- - a pinch of salt;
- - 100 ml of cold water.
- For filling:
- - eggplant;
- - zucchini;
- - bow;
- - tomatoes;
- - garlic;
- - salt and pepper to taste;
- - olive oil.
- The amount of vegetables will depend on their size and your desire.
Instruction manual
1
We will prepare the dough for the pie the night before. Sift the flour into a large container with the addition of salt. We chop the cooled oil into a small cube and grind it with the flour mixture so that a crumb resembling sand is obtained. Little by little, we begin to add ice water - be careful, you may need less than the specified amount - and bring the dough to such a consistency that it can be rolled into a ball.
2
We flatten the ball into a thick cake, wrap it with a film to store food and put it in the refrigerator for the night or at least 8 hours.
3
In the evening we will also do the filling. In a pan, heat a small amount of olive oil and sauté onion into thin rings, sliced into thin rings, until tender. All other vegetables (except for the tomato - we will add it to the cake immediately before cooking) are cut into rings about 0.4 cm thick.
4
In a pan, boil water. You can add soda on the tip of the knife so that the vegetables retain their saturated color. We dip vegetables into the water for 15 seconds, and then catch using a slotted spoon.
5
The next day, preheat the oven with a baking sheet to 180 degrees.
6
We take out the dough from the refrigerator in 20 minutes, so that it is slightly warmed up, and then roll out into a layer 0.3 cm thick. Cut circles (optional) using a mold and transfer to parchment paper, which, in turn, we put on the board.
7
We spread the filling on the dough, not forgetting about the tomatoes. Lightly grease the top with olive oil, salt, pepper, add a little chopped garlic.
8
From the board, pull the parchment onto a hot baking sheet and send to bake for about 35 minutes. If the vegetables start to blush much earlier, just cover them with foil!
Useful advice
If desired, grated cheese can be added on top.