259 70 минут 8 порции
Dear cooks, offer to bake delicious and unusual pie, stuffed vegetables and nuts. The cake is light and rich at the same time, it can replace an afternoon snack or a light dinner and set at the summer wave and awaken the dream of travel in the warm Italian region. Help yourself!
Ingredients for Squash-eggplant pie
- Flour - 300 g
- Butter - 80 g
- Salt - 2 depot.
- Water - 2 tbsp
- Ricotta - 250 g
- Cream cheese - 200 g
- Parmesan - 50 g
- Chicken egg - 1 piece
- Salt - to taste
- Zucchini - 1 piece
- Eggplant - 1 piece
- Nuts - 50 g
- Olive oil - 2 tbsp
- Lemon juice
- Garlic - 3 tooth.
- Black pepper - to taste
Step by step instruction of cooking Squash-eggplant pie
Shape size 20X30 cm
In a bowl, mix the flour, egg, salt and butter cut into slices.
Knead the dough, wrap it in cling film and put for 30 minutes in the refrigerator.
In another bowl, mix ricotta cheese (I used Philadelphia), add grated on a fine grater Parmesan or other hard cheese. Add the egg, salt and pepper to taste. Mix well. Garlic cut into thin plates.
Roll the dough into a thin layer, put it in a greased or lined with baking paper form. To form ledges. On the dough spread the filling, top lay a plate of garlic.
Sprinkle cake with nuts and bake in preheated oven at 180 degrees for about 30 minutes.
The pie is good either warm or cold.