Veggie and Soft Cheese Pie
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
1
- For the topping
- 1 cup Broccoli (spilt into individual florets)
- 2 eggs
- ⅞ cup Sour cream
- 2 Tbsps cream (at least 30% fat)
- Nutmeg
- 2 Zucchini (thinly sliced)
- 1.333 cups cherry Tomatoes (halved)
- 1 cup Goat cheese (sliced)
Preparation steps
1.
Pile the flour on the work surface and stir in a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a tart dish
3.
Blanch the broccoli in boiling salted water for 2 minutes, rinse with cold water and drain.
4.
Mix together the eggs, cream and the sour cream and season with salt, ground black pepper and nutmeg.
5.
Roll the pastry out on on floured work surface slightly larger than the dish and place it in the dish so that around 1.5-2 cm excess spills over the dish. Pierce with a fork and spread the egg-cream mixture over the top.
6.
Arrange the courgette slices on the pastry and top with the tomatoes and the goat's cheese. Add the broccoli and season with salt and ground black pepper.
7.
Fold the excess edge into the middle and bake for 25-30 minutes until golden brown. Remove from the oven, leave to cool, then remove from the dish and serve.
