Ingredients
Dough:
- 250 gram Flour wheat / Flour
- 125 gram Butter
- 1/2 teaspoon Salt
- 1 piece Chicken egg
- 50 milliliters Water
Filling:
- 3 tablespoons Pesto from Basil
- 1/2 piece Eggplant
- 1/2 piece Zucchini
- 200 gram Mozzarella
- 5 pieces Tomatoes
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- Add salt and butter to the flour. Chop them into crumbs with your fingers.
- Add egg and water. Knead the dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the eggplant into slices.
- Cut the zucchini into slices.
- Cut tomatoes into slices.
- Cut the mozzarella into slices.
- Sprinkle the cutting board with flour. Roll out the dough into a circle.
- Cover the baking sheet with baking paper. Transfer the dough to paper. Spread the pesto on the dough, stepping back from the edge. Level.
- On the pesto, we spread in a circle, alternating, circles of tomato, zucchini and mozzarella. Form an outer circle.
- The second, inner circle is formed by laying out circles of tomato, eggplant and mozzarella in turn.
- Wrap the edges of the dough on the filling, forming folds.
- Grease the dough with beaten egg yolk. Bake in a preheated oven at 180 g for 40 minutes.
- A beautiful and fragrant biscuit turned out!
- Bon appetit.