John Myers
Ingredients for 4 servings:
- 200 g flour (wholemeal spelt flour, can also be any other flour)
- 80 ml water
- 100 g butter
- 800 g mixed vegetables (e.g. carrots, cauliflower, broccoli, peppers, leeks…)
- 200 g sour cream
- 4 eggs
- 100 g cheese (grated Pecorino)
- salt and pepper
- Thyme
- Garlic
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Make a shortcrust pastry from flour, water, butter, and a pinch of salt. Shape the dough into a ball, wrap in foil, and chill for one hour. Clean and wash the vegetables and cut into small pieces. Briefly sauté in a little olive oil, season well, and let cool. Roll out the dough and line a greased springform pan with it. Cut out baking paper the same size, place it on the dough, and cover with lentils. Bake in a preheated oven at 200°C for 10 minutes. Then remove the paper and lentils. Mix the vegetables with the sour cream and eggs. Spread the mixture over the pastry base and sprinkle with cheese. Bake at 200°C for about 45 minutes. Serve lukewarm with salad.
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