A vegetable casserole is a great alternative to an open pie snack. This bright and aromatic dish can be served both for dinner and on a festive table. The filling can be easily varied by adding vegetables, spices and herbs to your liking.
It is necessary
320 g of premium flour; - 220 g butter; - 3 chicken eggs; - salt; - 3 red bell peppers; - 2 small stalks of leeks; - 2 zucchini or zucchini; - 125 g frozen green peas; - 1-2 sprigs of rosemary; - 1 large clove of garlic; - 220 ml cream 10% fat; - 120 g of grated cheese; - 120 g sour cream; - ground black pepper; - cling film; - enameled bowl; - whisk; - the spoon; - knife; - cutting board; - grater; - baking sheet; - baking tins; - refrigerator; - oven; - parsley; - dill
Instructions
Step 1
Take an enamel bowl, put salt, flour and one egg there, knead the dough. Wrap it in plastic wrap and refrigerate for half an hour.
Step 2
Prepare the filling. Take bell peppers, leeks, and zucchini. Wash vegetables and cut into cubes. Defrost the peas, add them to the mixture.
Step 3
Make a saucepan for the casserole. Peel the garlic, grate it finely. Chop half of the rosemary. Beat the remaining eggs with cream and sour cream. Add grated cheese and rosemary. Season with salt and pepper.
Step 4
Roll out the dough into a thin layer, divide it into quarters and carefully line the same number of baking tins. Put the vegetables on the dough, pour over the filling and bake for 40 minutes at 240 degrees. Garnish with parsley and dill.
