Summer vegetable pie

Name: Summer vegetable pie
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 Courgette; 1 Aubergine; 2 red onions; 2 Garlic cloves; 5 small tomatoes; 2–3 Branches of rosemary; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Flour; 1 TABLESPOON Honey; 50 g + some soft butter; 1 TEASPOON Sweet peppers; 1 Roll of pizza dough; 100 g Schmand; 2 Eggs (Gr. M)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 Courgette
1 Aubergine
2 red onions
2 Garlic cloves
5 small tomatoes
2–3 Branches of rosemary
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Flour
1 TABLESPOON Honey
50 g + some soft butter
1 TEASPOON Sweet peppers
1 Roll of pizza dough
100 g Schmand
2 Eggs (Gr. M)

Directions

1
Clean and wash the zucchini and aubergine, halve lengthwise and cut into slices. Peel onions and garlic. Cut onions into rings, chop garlic. Wash and quarter tomatoes. Wash the rosemary.
2
Pluck half the needles and chop them.
3
Fry the vegetables, onions and garlic in hot oil for 3-4 minutes. Season with salt and pepper. Knead flour, honey, 50 g butter, chopped rosemary, sweet paprika and 1⁄4 TL salt to crumbles.
4
Grease a square tart mould (approx. 27 x 19 cm). Put pizza dough into it. Or spread the dough with baking paper.
5
lay a baking tray, push the edges up. Spread the vegetables on the dough.
6
Mix sour cream, eggs, salt and pepper. Spread the icing and crumbles over the vegetables. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes. Garnish with remaining rosemary.