Hearty vegetable pie

Name: Hearty vegetable pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 250 g Flour; 6 Eggs (size M); 125 g soft butter; 7-10 Tbsp Salt; 1 (approx. 750 g) Head Cauliflower; 1 medium onion; 1 (approx. 250 g) red pepper; 300 g Carrots; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 200 ml Vegetable broth (instant); 200 g frozen peas; 100 g Parmesan cheese; 2 TABLESPOONS Breadcrumbs; 200 g Whipped cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Cling film; 7-10 Tbsp Flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

250 g Flour
6 Eggs (size M)
125 g soft butter
7-10 Tbsp Salt
1 (approx. 750 g) Head Cauliflower
1 medium onion
1 (approx. 250 g) red pepper
300 g Carrots
1 TABLESPOON Oil
7-10 Tbsp Pepper
200 ml Vegetable broth (instant)
200 g frozen peas
100 g Parmesan cheese
2 TABLESPOONS Breadcrumbs
200 g Whipped cream
7-10 Tbsp grated nutmeg
7-10 Tbsp Cling film
7-10 Tbsp Flour

Directions

1
Knead flour, 1 egg, butter in pieces, 1 teaspoon of salt and approx. 1 1/2 tablespoons of cold water with the dough hooks of the hand mixer. Finally, knead with your hands to a smooth dough and wrap in cling film. Put the dough in a cool place for about 30 minutes. In the meantime clean and wash the cauliflower and cut the florets from the stems. Peel and finely dice the onion. Quarter, clean, wash and cut the peppers into strips.
2
Peel, wash and slice the carrots. Heat the oil in a pot and fry the onion. Add cauliflower, sauté briefly and season lightly with salt and pepper. Pour in broth, bring to the boil and stew covered for about 10 minutes. After about 5 minutes add bell peppers, carrots and peas, mix well and finish cooking in an open pot. Let the vegetables cool down. Grate cheese finely. Roll out the dough on a floured work surface to a circle (approx. 32 cm Ø). Line a greased springform pan (26 cm Ø) with it and press the dough to the edge. Prick the dough base several times with a fork and sprinkle with breadcrumbs. Layer the vegetable filling and 75 g cheese in the form.
3
Let the vegetables cool down. Grate cheese finely. Roll out the dough on a floured work surface to a circle (approx. 32 cm Ø). Line a greased springform pan (26 cm Ø) with it and press the dough to the edge. Prick the dough base several times with a fork and sprinkle with breadcrumbs. Layer the vegetable filling and 75 g cheese in the form. Whisk cream, 5 eggs, some salt, pepper and nutmeg with a whisk. Pour evenly over the filling, sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Let the finished cake rest in the mould for approx. 15 minutes. Remove from the mould and cut into pieces
4
Whisk cream, 5 eggs, some salt, pepper and nutmeg with a whisk. Pour evenly over the filling, sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Let the finished cake rest in the mould for approx. 15 minutes. Remove from the mould and cut into pieces