Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients for the dough.
Step 2:
Prepare the dough. Mix flour, butter and cottage cheese grated on a coarse grater, egg and salt. Knead the dough.
Step 3:
The dough will first be collected in flakes, but continue to collect the dough with your hands. Gradually, the butter will combine with the flour, and you can mold the dough into one lump. Wrap the finished dough in cellophane and put it in the refrigerator for 30 minutes.
Step 4:
Grease the mold with oil. We knead the dough on the table with our hands into a flat cake, with a diameter larger than the shape. We put the dough into a mold and knead it with our hands from the middle so that the dough is evenly distributed over the entire surface and make the sides about 5 cm high.
Step 5:
Ingredients for the filling. Vegetables are washed, peeled and peeled. Depending on the size of the mold and vegetables, vegetables may need less or more.
Step 6:
Cut the zucchini or zucchini and carrots into thin plates. If the squash is long, cut the strips in half.
Step 7:
Cut tomatoes and onions into half rings.
Step 8:
Cut and align the strips of zucchini to the height of the sides of the dough. We lay out the zucchini and carrots alternately, starting from the edges, and move to the middle.
Step 9:
About halfway through we spread tomatoes and onions.
Step 10:
Then we continue to spread the zucchini and carrots. In the middle we insert slices of tomatoes. At this stage, take a pinch of salt and salt the surface of the pie.
Step 11:
Making the fill. Grate the hard cheese on a coarse grater, chop the parsley. You can replace parsley with green onions or exclude it altogether.
Step 12:
In a plate, mix all the ingredients for pouring: sour cream, eggs, cheese, parsley, salt to taste, you can also add your favorite seasonings.
Step 13:
Fill the surface of the pie and use a fork to evenly distribute the filling over the entire surface.
Step 14:
Now tap the mold on the table so that the filling goes through the cracks between the vegetables. And put it to bake in a preheated 200 degree oven for 1 hour and 30 minutes. If the surface is baked earlier, cover with foil.
Step 15:
Leave the finished pie for 10 minutes, then use a spatula to walk along the edges between the mold and the pie and open the removable ring.
Step 16:
The pie is ready! Here is such an appetizing crust obtained from a vegetable pie Striped.
Step 17:
Cut into portions. The pie in the cut is very beautiful. Bon appetit!
Step 18:
In a hot pie, at first glance, the dough may not seem baked, as the vegetables will give juice and soak the bottom of the pie. But during this time, the dough is baked well and when the dough breaks, its pores are visible.
You can also exclude tomatoes and onions, they are not in the original recipe, this is my addition in the vegetable season.
If you don't like cottage cheese in baking, you can change the dough at your discretion.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream of 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
