Every year on New year's eve, I make a Loran pie. And every time I experiment with fillings. This year I wanted to add more vegetables to the holiday table. So I decided to make a vegetable pie. I'm making a completely non-standard Loran pie. From the cake to the filling, it is lean. Which in no way makes it tasteless. The cake turns out to be tender, slightly crunchy, and light. And the filling is like a salute! A large number of ingredients, replacing each other, create a bright rich taste.
Grind the flax seeds and oat flakes in a blender to a flour state.
Mix all the loose ingredients for the dough, add lemon juice, olive oil, and water. Knead dough.
Cover with cling film and refrigerate for 1 hour.
Cut the onion into feathers. Passer for 20 minutes.
Cut the mushrooms into slices, garlic slices.
Fry the mushrooms with garlic and rosemary until the liquid is completely evaporated. Add salt and pepper to taste.
Divide broccoli into small inflorescences. Place in a pot of salted boiling water, turn off the stove, and leave for 5 minutes. Remove with a slotted spoon.
For the filling, combine the mushrooms with onions and chopped dill.
Add corn, peas, and broccoli.
Roll out the dough between two sheets of baking paper.
A baking pan covered with foil or grease with butter. Put the dough in the form, cut off the excess at the edges, pinch the sides, poke the bottom with a fork.
Put the filling in the dough. Garnish with tomatoes. Bake in the oven for 40-45 minutes at 180 degrees.