Open Mediterranean pie with zucchini and tomatoes

Not all in my family are zucchini fans, but I have faithfully loved them since early childhood. And to feed everyone you have to show imagination.

This is a great pie with zucchini, tomatoes and chicken on cottage cheese dough with great pleasure ate everything and immediately asked to cook again, which I did in a couple of days, having prepared an eggplant pie during the break.

Now I want to share the recipe with you.

Pie with zucchini and chicken recipe

  • 200 g wheat sifted flour (you can take only the highest grade, can be mixed with wholegrain)
  • 100 g cottage cheese
  • 80 g butter
  • 1/2 tsp salt
  • 1/2 tsp baking powder

  • 200 g boiled meat or 300 g raw minced meat
  • 400 g zucchini
  • 1 tomato
  • 1 onion
  • 150 g sour cream
  • 1 egg
  • 50 g grated cheese
  • salt, seasoning to taste

I prepare the cake in the form of a diameter of 20 cm, not enough 22 cm.

How to cook the curd dough for the cake

  • Mix flour with salt and baking powder.
  • Oil before use, hold in the freezer for half an hour and rub on a coarse grater in flour.
  • Mix everything into a crumb, add cottage cheese and quickly knead the homogeneous dough.

Roll into a round cake, put in a form and make the base and bumpers.

Thickly chop the dough with a fork and put in the freezer for 20 minutes.

How to cook stuffing for squash pie

  • Onion cut into cubes, chicken - too.
  • Squashes and tomatoes - circles about 0.5 - 0.7 cm thick.
  • Fry onion and mix with chicken. If minced raw, fry together.
  • Mix sour cream, egg and grated cheese.
  • Salted zucchini, spread on a baking sheet and bake in the oven for 10 minutes at 200 °.

Reduce the oven temperature to 180 °.

Remove the base of the cake and put in the oven for 10 minutes.

Put on the dough meat with onions.

Top alternating mugs zucchini and tomatoes.

Pour sour cream with egg and cheese on top.

Return to the oven for about 25 minutes.

Allow to cool, remove from the mold and enjoy.

Ingredients

  • 4 eggs,
  • Ground (blanched) almonds, 0.1 kg.,
  • Husk seeds plantain blochnogo, 15 gr.,
  • Soda, 1/2 tsp,
  • 1 mozzarella ball,
  • 2 tomatoes
  • 1 squash,
  • 2 heads of garlic,
  • 1 red onion
  • 2 tablespoons of olive oil,
  • 1 tablespoon of orenago, basil and balsam,
  • Basil leaves as a side dish,
  • Salt and pepper to taste.

The number of ingredients given at the rate of about 4 servings. Preliminary preparation of ingredients takes about 20 minutes, baking time - about 35 minutes.

Cooking Mediterranean Pie with Zucchini, Ham and Cheese

Cook the puff pastry. If it was in the freezer, remove it and let it thaw. In the meantime, get ready to prepare the filling.

Making the filling for the cake

Wash zucchini, peel off. Crush into cubes. Cut the greens, cheese and ham. Heat a frying pan, melt a cube of butter on it. Replace the latter can be olive or sunflower. Put zucchini in a frying pan, fry a little. Once they are soft, put them on a plate and let cool. Mix chilled stewed vegetables with cheese, ham, greens. Add salt and pepper.

Now it's time to prepare the foundation for the cake. Roll out the dough, cut a circle (diameter is a maximum of 3-4 cm more than the bottom of the form). If your dough is presented as a whole piece, it will be easy to make a cake. It is enough to roll it and cut, focusing on the size of the form. If the package is several pieces, make a cake of 2-3 copies, pinching their edges and rolling dough. Screw the dough on the rock and transfer it to the form.

For the vegetable filling:

  • 2 young squash,
  • 2 small eggplants,
  • 3 red bell peppers,
  • 3-4 ripe, large tomatoes,
  • Basil, parsley - several branches each,
  • 100 g of ham or tasty sausage,
  • Salt, ground black pepper to your taste,
  • 0.5 teaspoon of sugar,
  • Vegetable oil for roasting vegetables,
  • Butter for lubrication
  • 1 egg white,
  • 50-100 g of hard cheese that melts well (I added egg white and cheese to the filling, as in the original version, just with vegetables, a tasty filling fell out of the cake on a plate when biting. And the egg and cheese bind the stuffing a little, and the pieces vegetables are better “holding up to the heap).
  • 1 yolk and 1 teaspoon of milk to lubricate the cake.

How to bake:

Knead the dough. It turns out very similar to shortcake according to the technology of preparation and taste, but more elastic, since it contains not only yolks, but also proteins. Therefore, the dough is easily rolled, not torn, from it you can make decorations for the cake, almost like from yeast.

Keep the oil at room temperature for about 20 minutes so that it becomes soft. Sift flour into a bowl of butter and rub it into crumb by hand.

Add the eggs, salt and knead the dough, gradually pouring in cold water - not all at once, but as much as it takes to make the dough stop crumbled and become a whole bun, soft, but not sticky.

Put the dough in the fridge, and in the meantime prepare the vegetable filling for the cake.

All vegetables are washed. Zucchini or zucchini cut into cubes of 1-1.5 cm. The skin, she sat down thin, you can not peel off. Heat 1-1.5 tablespoons of vegetable oil in a pan: olive or sunflower, fragrant. Sprinkle zucchini and fry for 4-5 minutes, stirring until half cooked.

And in the meantime we will cut the same egg cubes with the same cubes. When the zucchini becomes slightly soft and slightly golden, we shift it from the frying pan to a plate covered with a paper napkin.

And in the pan, pour the blue ones and fry as well, stirring occasionally, to a small rouge.

Then pour it onto another plate with a napkin so that the excess oil is absorbed.

And in the pan pour the chopped onion and ham, cut into cubes the same as vegetables. Stirring, fry for 3-4 minutes, and while it is fried, we cut the pepper into straws and then into small square pieces.

Add the pepper to the onions with the ham, fry a little together. Our task is not to fry products, but to achieve softness and light redness.

While the pepper is passaged, pour tomatoes with boiling water, slightly cut from the bottom, for 1-2 minutes, then pour them with cold water and remove the skin. Cut the tomatoes into cubes. If you are a little lazy to do it all, or in the winter, you can use canned tomatoes in tomato juice.

Add tomatoes in a frying pan, season with salt, pepper, basil (can be dried) and parsley (fresh or frozen), add chopped garlic.

We mix all the appetizing company and cook 15 minutes on the fire above the average, so that the liquid evaporates, stirring from time to time.

When the tomato paste with ham and pepper has cooled, combine it with the other components of the filling: roasted zucchini and blue.

Dasal to taste and mix. Stuffing for vegetable pie is ready!

Now get the dough out of the fridge and divide it into two equal parts.

Prepare the form - small, with low sides. I took the form for the tart. Covering the bottom of the form with baking paper. Paper and bumpers form grease with butter.

Flour the table with flour, roll one part of the dough into a thin circle, 2mm thick, and a few cm in diameter larger than the bottom of the mold, so that the dough is enough for the sides.

The second part of the test roll into the cake 1-2 cm less than the first.

After twisting the cake on a rolling pin, transfer it to the form and unwind.

Gently lining the sides, cut the edges, rolling a rocking chair over the form.

We roll out into the form with the dough stuffing.

Evenly distribute the filling with a spoon.

Carefully cut the edges of the second cake so that it becomes round.

Similarly, we transfer the top cake, smoothly laying it on top of the cake.

Thoroughly pinch the edges of the upper and lower cakes. To make it more convenient, I would hook the edges of the bottom cake with a teaspoon handle.

Fill the upper crust with a fork in several places so that the pair of juicy stuffing will have a place to go and the cake will not crack during baking.

The remains of the test are blind in a ball, rolled out a couple of millimeters thick and make decorations.

Decorate the cake and lubricate the yolk, whipped with a spoonful of milk. My daughter and I fiddled with the decoration, but it's worth it! It is very interesting to do such beauty :)

We send the cake to the oven for 30 minutes at 190-200C. In the end, to redden, you can add up to 210C. Willingness is determined by the dough and the color of the crust: if the dough is not raw, soft, but crispy, and the cake has become rosy - it is ready.

Here is a handsome cake!

Taking the cake out of the oven, let it cool for about 15 minutes so that it does not break when shifted.

Then gently move the cake to the dish. And you can cut straight in the form. Moreover, this vegetable pie is recommended to be served in a warm form. Not really hot, because the dough is hot, although it is not enough there, it is harmful to eat, but in warm :)

With sweet tea or with the first dish - in any combination pie with eggplant, zucchini and tomatoes is delicious!

Here, try, while the season of vegetables, as an alternative to sweet cakes.

Pie of puff pastry with tomatoes recipe with photos

Roll the puff pastry. The form can be any, in our case, round. Bend the edges, make a slight rise. In deep dishes combine the eggs, salt and pepper. Whisk well. Pour the yoghurt, stir and pour the mass into the dough, sprinkle with rosemary. Bake an open pie in a preheated oven for 12-15 minutes, at a temperature of 180 degrees. Then remove from the oven, sprinkle with grated cheese, spread the sliced ​​tomatoes on the surface, add the zucchini thinly sliced ​​off with a special knife and send again to bake for another 8-10 minutes until the tomatoes let the juice out.

In the end, the pastry is tender and the dough is crispy and satisfying. When serving, add some basil leaves.

In the process, you can change or add to the list of products listed. Also, it would be nice if you add sweet peppers and use sausages, which will make the cake tastier and more satisfying.

Indoor Vegetable Pie Recipe As an alternative to this recipe, we recommend making a Mediterranean vegetable pie, which is very similar to the Russian kulebyaka and chicken roaster. The closed pie looks beautiful and festive, but nevertheless, it is very easy and simple to prepare this pastry.

Watch the video: How to Make Mediterranean Stuffed Zucchini. The Stay At Home Chef (March 2020).