Always wanted to try to cook this tart - open vegetable pie. Thank you very much best chefs and alisa-108 ideas, put them together, add their own and it's very hearty, tender, vegetable-provodnoy a dish that has meat and cheese, and the delicate cream-milk filling. Tarte voluminous, beautiful table decoration, and appreciated my family, which I could not wait until the end of cooking such flavors hovered around the house!
|Cooking time 150 minutes||Number of servings 6|
Fans of vegetables dedicated! For meat eaters there is a consolation prize - a layer of stuffing. Without meat tart may well be used as a main dish - very hearty, nourishing it. And meat for my men to live happier!
The dish is simple, but the cooking process takes some time, so it is necessary to tune in a few hours. The result will reward the effort!
So, peel and grate on a coarse grater potatoes and half a large zucchini.
Mix them, add salt, egg, two tablespoons flour, stir and put into the form (preferably detachable) with high sides. Sent in a hot oven on medium fire for about half an hour (time depends on oven and the shape)
Boil disassembled on inflorescences of medium cabbage cauliflower in salted water.
Cut into thin circles mix eggplant with salt and leave it to infuse for about half an hour to remove bitterness. Wash cold water, dry it with a cloth and fry in vegetable oil. Spread on a cloth, remove excess fat.
Coarsely grate carrots, fry and spread on a cloth.
Cut into half rings onions, fry.
Finely chop the tomatoes.
Polukruzhochkami, chop the zucchini, fry, dry.
On a dry hot pan fry the meat.
Prepare the sauce - RUB the cottage cheese with finely chopped herbs (dill, green onions), 2 eggs, milk to taste salt - it is necessary to consider the salt in the eggplant, cauliflower and baked potato and squash-based for Tarta.
Finely grate the cheese.
Collect pie - in a potato-squash mixture is cooling, put the stuffing on a slice of zucchini, place half of the grated cheese.
On top of the cheese put cooked cauliflower on it - fried until soft onions.
Put in onions carrots, cover it with circles of eggplant.
On eggplant put the mugs of tomatoes, sprinkle with remaining cheese.
Fill the tart curd-milk-egg mixture with herbs and put into a hot oven for about an hour.
All layers are cooked, the top was covered with a ruddy crust, the pie came out very juicy, tender, delicious - worth it to intercede in the kitchen!