Ingredients
Dough:
- 100 gram Butter cold
- 200 gram Flour wheat / Flour
- 1/3 teaspoon Salt
- 5 tablespoons Water
Filling:
- 2 pieces Potatoes
- 300 gram Pumpkin
- 1 piece Onion
- 3 tablespoons Parmesan
- Cherry tomatoes
Casting:
- 2 tablespoons Olive oil
- 1 clove Garlic
- 2 teaspoons A mixture of spices dried herbs are my favorite, I have an Italian mixture
- Salt to taste
Instructions
- Cut the butter into cubes, put it in a bowl, sift salt and flour into it. Crumble into crumbs with your hands.
- Add water, knead a non-sticky dough, put it in a bag and put it in the refrigerator for 30 minutes.
- Prepare the dressing by mixing the oil with garlic, herbs and salt passed through the press. Cut vegetables into thin slices, onions into half rings.
- Roll out the dough into a circle between the packages, with a diameter larger than the mold by 3 cm (I have a 16 cm shape). Put the dough into the mold, leaving the sides, prick the bottom with a fork.
- We spread the filling in 2 layers - potatoes, pumpkin, onion, pour the dressing, then the second layer - also.
- Wrap the edges of the dough to the middle, sprinkle with parmesan, add cherries.
- Bake at 180 degrees for 40 minutes.
- When serving, I strongly recommend supplementing the sponge cake with something pickled - cucumber slices or, like mine, mini-pickled onions. Sprinkle with herbs.
- Bon appetit)