Biscuits with Autumn Vegetables and Parmesan Recipe
Delicious seasonal cookies, very fragrant, with a delicate filling and crispy crust!
Servings
6
Cook Time
55minutes
Servings
6
Cook Time
55minutes
Ingredients
Dough:
Filling:
Casting:
Instructions
  1. Cut the butter into cubes, put it in a bowl, sift salt and flour into it. Crumble into crumbs with your hands.
  2. Add water, knead a non-sticky dough, put it in a bag and put it in the refrigerator for 30 minutes.
  3. 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.
  4. 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.
  5. We spread the filling in 2 layers – potatoes, pumpkin, onion, pour the dressing, then the second layer – also.
  6. Wrap the edges of the dough to the middle, sprinkle with parmesan, add cherries.
  7. Bake at 180 degrees for 40 minutes.
  8. When serving, I strongly recommend supplementing the sponge cake with something pickled – cucumber slices or, like mine, mini-pickled onions. Sprinkle with herbs.
  9. Bon appetit)
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