Composition / ingredients
Step-by-step cooking
Step 1:
Defrost the finished shortbread dough and put it in a mold and cut off the edges. Make a few punctures with a fork. Spread baking paper on top and pour 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 a temperature of 180 degrees. Peas for baking dough can be used repeatedly, but it probably won't work to cook dishes from it.
Step 2:
Cut the young zucchini into thin circles, chop the garlic, fry everything together in olive oil until golden brown.
Step 3:
Put the fried zucchini on the baked cake.
Step 4:
Whisk 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 put them on 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.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Shortbread dough - 379 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
- Goat cheese - 290 kcal/100g
