Every year on New Year's Eve I bake a cake "Laurent". And every time I experiment with fillings. This year I wanted to add more vegetables to the festive table. So I decided to make a vegetable pie. I am preparing a completely non-standard cake "Laurent". Starting with the cake and ending with the filling, it is low-fat. Which in no way makes it tasteless. The pie turns out to be tender, slightly crispy 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 the dough.
Cover with plastic wrap and refrigerate for 1 hour.
Cut the onion into feathers. Passer for 20 minutes.
Cut the mushrooms into slices, garlic into slices.
Fry the mushrooms with garlic and rosemary until the liquid has completely evaporated. Add salt and pepper to taste.
Divide the broccoli into small inflorescences. Put it in a saucepan with salted boiling water, turn off the stove and leave for 5 minutes. Remove with a slotted spoon.
For the filling, mix the mushrooms with onions and finely chopped dill.
Add corn, peas and broccoli.
Roll out the dough between two sheets of baking paper.
Cover the baking dish with foil or grease with butter. Put the dough into a mold, cut off the excess at the edges, pinch the sides, pierce the bottom with a fork.
Put the filling into the dough. Garnish with tomatoes. Bake in the oven for 40-45 minutes at 180 degrees.