Colourful vegetable pie

Name: Colourful vegetable pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 7-10 Tbsp 150 m milk; 1/2 cube (approx. 20 g) Yeast; 250 g Wheat flour (e.g. type 1050); 7-10 Tbsp salt, white pepper; 3 Eggs (Gr. M); 4 TABLESPOONS Oil (e.g. olive oil); 1 baby onion; 2 (400 g) small zucchini; 200 g small tomatoes; 200 g Sour cream or sour cream; 1/2 bunch Parsley; 75 g frozen peas

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

7-10 Tbsp 150 m milk
1/2 cube (approx. 20 g) Yeast
250 g Wheat flour (e.g. type 1050)
7-10 Tbsp salt, white pepper
3 Eggs (Gr. M)
4 TABLESPOONS Oil (e.g. olive oil)
1 baby onion
2 (400 g) small zucchini
200 g small tomatoes
200 g Sour cream or sour cream
1/2 bunch Parsley
75 g frozen peas

Directions

1
Warm the milk slightly. Dissolve yeast in it. Knead flour, approx. 1/2 tsp salt, 1 egg, 2 tbsp oil and yeast milk. Cover and leave to rise in a warm place for 35 minutes
2
Peel and chop the onion. Clean and wash the vegetables. Cut zucchini into slices, halve tomatoes. Heat 2 tablespoons of oil. Fry onion and zucchini for about 5 minutes, season
3
Knead dough, roll out. Place in a greased tart or springform pan (approx. 28 cm Ø), raise the rim 3 cm. Cover and let rise for 15-20 minutes
4
Mix 2 eggs and sour cream, season. Wash, chop and add the parsley. Add all vegetables and egg icing to the dough. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 30-35 minutes
5
Drink: cool white wine