Vegetable pies with pine nuts

Name: Vegetable pies with pine nuts
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 7-10 Tbsp - 200 g + some flour; 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - Nutmeg; 7-10 Tbsp - 125 g cold + 1 tablespoon + some butter/margarine; 7-10 Tbsp - 400 g de carottes; 7-10 Tbsp - 200 g frozen leaf spinach; 7-10 Tbsp - 2 tomatoes; 7-10 Tbsp - 50 g hard cheese (piece); 7-10 Tbsp - 2 eggs; 7-10 Tbsp - 100 ml Milch; 7-10 Tbsp - 3 tablespoons (30 g) pine nuts; 7-10 Tbsp - 2 stems basil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
85 mins

TOTAL TIME
85 mins

Ingredients

Servings: 6

7-10 Tbsp - 200 g + some flour
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - Nutmeg
7-10 Tbsp - 125 g cold + 1 tablespoon + some butter/margarine
7-10 Tbsp - 400 g de carottes
7-10 Tbsp - 200 g frozen leaf spinach
7-10 Tbsp - 2 tomatoes
7-10 Tbsp - 50 g hard cheese (piece)
7-10 Tbsp - 2 eggs
7-10 Tbsp - 100 ml Milch
7-10 Tbsp - 3 tablespoons (30 g) pine nuts
7-10 Tbsp - 2 stems basil

Directions

1
Knead 200 g flour, 1⁄2 tsp salt, 125 g fat in pieces and 2 tbsp cold water until smooth. Cover the dough and chill for about 30 minutes.
2
Peel, wash and slice the carrots.
3
Fry in 1 tablespoon of hot fat. Spinach and 2-3 tablespoons.
4
Add water. Season and cook covered for 5-8 minutes. Drain well.
5
Six tartlet cups with removable base.
6
(à approx. 12 cm Ø) grease. Roll out the dough on some flour. Cut out circles (about 15 cm Ø). Line the moulds with them, prick the base several times.
7
Tomatoes wash, quarter, seed and fine.
8
roll the dice. Spread the vegetables into the moulds. Grate the cheese finely.
9
Whisk eggs and milk, season well. Pour over the vegetables. Sprinkle cheese and pine nuts over there. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes.
10
Wash and pluck the basil and garnish the tartlets with it.