Pie with zucchini and tomatoes

Name: Pie with zucchini and tomatoes
Total time: 1 h 15 min
Yield: 8
Ingredients: 500 g Shortbread dough; 2 Zucchini; 200 g Tomatoes; 4 Chicken eggs; 300 ml Sour cream; 150 g Goat cheese; 1 cloves of garlic Garlic; 1 tablespoon Olive oil; to taste Salt; to taste Ground black pepper

A tasty and satisfying vegetarian dish that will decorate any table! A delicious pie with a delicate filling will appeal to all lovers of vegetarian cuisine. Goat cheese gives this dish a zest, making the taste more piquant and subtle.

55

11082

Abigail Williams

Recipe author

Calories

449kcal

Protein

12g

Fat

24g

Carbs

44g

*Nutrition per serving

Ingredients

Servings: 8

500g

2

200g

4

300ml

150g

1cloves of garlic

1tablespoon

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 15 mins

STEP 1
Defrost the finished shortbread dough and place it in a mold and trim the edges. Make several punctures with a fork. Place baking paper on top and sprinkle a couple of handfuls of peas or beans. Peas are needed only so that the dough does not bubble during baking and retains its shape. Bake the shortbread for 15-20 minutes at 180 degrees. Peas for baking dough can be used many times, but you probably won’t be able to cook dishes from them.
STEP 2
Cut the young zucchini into thin slices, chop the garlic, fry everything together in olive oil until golden brown.
STEP 3
Place the fried zucchini on the baked crust.
STEP 4
Beat eggs and sour cream, add seasonings and salt to taste.
STEP 5
Pour the egg mixture over the zucchini.
STEP 6
Cut small tomatoes into halves and place on top of the filling. Crumble the soft goat cheese into small pieces and sprinkle on top. Bake the pie at 150 degrees for 40 minutes. If the filling does not thicken enough, increase the cooking time by another 5 minutes.