Summer vegetable pie
very easy
45 mins
45 mins
Ingredients
- 80 g Butter
- 150 g Flour
- 1 egg (size M)
- 1 pinch Salt
- 100 g Chanterelles
- 2 Courgette
- 4 Tomatoes
- 1/2 bunch Spring onions
- 1/2 bunch Oregano
- 250 ml Milk
- 6 Egg yolk (size M)
- 7-10 Tbsp Pepper
- 1/2 180- ml jar black olives without stone
- 100 g Gouda cheese
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
For the dough, knead butter, flour, egg and salt with the dough hooks of the hand mixer. Knead the dough again briefly on a lightly floured work surface and shape into a ball. Wrap it in foil and let it rest in the fridge for about 30 minutes
- 2
Wash the chanterelles well and let them drip off on a tea towel. Wash and clean the zucchini and tomatoes and cut into thin slices. Clean and wash spring onions and cut them into fine rings. Grease pieform (22 cm Ø) with lift-off base. Roll out the dough on a floured work surface (24 cm Ø) into the form and press lightly on the edge
- 3
Lay out zucchini and tomato slices alternately in the shape of a snail on the dough. Wash the oregano, dab dry and chop coarsely. Whisk milk and egg yolk with the whisk of the hand mixer. Add oregano, season with salt and pepper. Pour the milk and egg yolk mixture into the mould and cover with spring onions. Grate Gouda on a grater into coarse strips, drain olives and cut into rings. Mix cheese, olives and chanterelles in a bowl and spread over the vegetable pie
- 4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until the cheese is golden
- 5
Waiting time approx. 30 minutes
Nutrition Facts
300 kcal
18 g
21 g
11 g
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