Juicy vegetable pie

Name: Juicy vegetable pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 50 g Butter or margarine; 50 g ripened cream; 1/2 cube (approx. 21 g) Yeast; 200 g Flour; 7-10 Tbsp Salt; 250 g Mushrooms; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Olive oil; 3 Courgettes (about 250 g each); 250 g cherry tomatoes; 200 g Whipped cream; 3 Eggs (size M); 1/2 bunch Thyme and marjoram; 100 g medieval Gouda cheese; 7-10 Tbsp Marjoram and thyme; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

50 g Butter or margarine
50 g ripened cream
1/2 cube (approx. 21 g) Yeast
200 g Flour
7-10 Tbsp Salt
250 g Mushrooms
7-10 Tbsp Pepper
2-3 TABLESPOONS Olive oil
3 Courgettes (about 250 g each)
250 g cherry tomatoes
200 g Whipped cream
3 Eggs (size M)
1/2 bunch Thyme and marjoram
100 g medieval Gouda cheese
7-10 Tbsp Marjoram and thyme
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Melt the fat in a pot and let it cool slightly. Heat up sour cream and dissolve the yeast in it. Put flour and 1/2 teaspoon salt in a mixing bowl. Add sour cream with the yeast and liquid fat and fold in with the dough hooks of the hand mixer.
2
Finally, knead it with your hands to a smooth dough and let it rest in the refrigerator for about 30 minutes, covered. In the meantime, clean the mushrooms, wash if necessary and cut them into quarters. Heat oil in a pan and fry the mushrooms for 2-3 minutes.
3
Season with salt and pepper. Remove from the pan and set aside. Clean, wash and slice the zucchini. Add to the frying fat and steam over medium heat for about 5 minutes. Season with salt and pepper.
4
Clean, wash and halve the tomatoes. Roll out the dough round on a lightly floured work surface (approx. 34 cm Ø). Grease a lift-off mould (approx. 30 cm Ø) and line it with the dough. Spread vegetables on top.
5
Mix cream and eggs and season with salt and pepper. Wash marjoram and thyme, dab dry and chop finely. Add to the egg cream and stir in. Pour over the vegetables and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes.
6
Grate the cheese finely and sprinkle over the vegetable pie 20 minutes before the end of the baking time and bake. Sprinkle with thyme and marjoram as desired and serve. Makes about 12 pieces.