My first post with just one photo. Unfortunately I only took a few photos but I wanted to share this recipe while asparagus was still in season. I’m not really the author of this recipe, I’ve stolen parts from my colleague Tanja ;)Improvisation in the kitchen has somehow always been one of my characteristics, but lately I’ve really become good at it. Every now and then I have to decide what to cook with what I have in the fridge, and it’s usually because of sudden guests or, more often, my own cravings. This is how I came up with this savory pie. Completely unexpectedly, I invited my mom to lunch and realized that I have to quickly figure out what to cook for us. The meat was in the freezer, I had no time to melt it – so, I had to go with vegetables. But, it had to be something mom didn’t eat often.
- 250 g flour
- 100 g butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 egg yolks
- 4 tablespoons cold water
- 150 g cottage cheese
- 180 g sour cream
- 2 eggs
- 125g mozzarella
- 50g grated Parmesan (30 for the stuffing and 20 for sprinkling)
- salt, pepper and a little thyme
- 2 tablespoons bread crumbs
- 1 tomato
- 1/2 zucchini
- 15 pcs asparagus
- Of all the ingredients knead a dough. Tanja recommends that it be put on cooling - which I did - but I found it terribly difficult to roll it out later. That's why I recommend that you immediately roll out the dough and put it into a greased and floured mold, then chill 30 minutes.
- Meanwhile, heat the oven to 180 ° C. Take the dough from the refrigerator, needle with a fork and bake for 15 minutes.
- Clean the asparagus (cut the woody parts) and cook 3 minutes in boiling salted water, then drain. Cut the zucchini into thin slices 2 mm wide, salt and after 10 min drain. Cut the tomato into thin slices. Mix the cheese, sour cream, eggs, grated mozzarella and Parmesan cheese and season. Put the mixture into the half baked crust, then arrange the vegetables on top and just press into the stuffing. Sprinkle with remaining Parmesan mixed with breadcrumbs. Bake for 30 minutes until the pie gets a golden color. Enjoy immediately - although it's still tasty when cold. Bon appetit!
- P.S. This can also work with other vegetables or add meat, fish or any other cheese.
And the words from the husband say it all ‘ lovely taste and lovely pastry I don’t usually like it but that was nice thanks’
Thanks Matejka I’m on to the pumpkin soup next ;-)
Sarah
I’m very glad you both liked it and I hope the same happens with the soup ;)