Vegetable and cottage cheese pie

Good and cold day! Today I come with a recipe of the most delicious and colorful, perfect to surprise our guests or to make it easier for children to eat vegetables: salty vegetable (zucchini, aubergine and carrot) and cottage cheese pie.

Vegetable and cottage cheese pie

Make this savory cake is very simple, with ingredients easy to get and we will cook it in a few steps, which makes it an ideal dinner or a perfect appetizer for when we have guests.

Vegetable and cottage cheese pie

Also, what I like most about this recipe is that the children can help us to make it, so that later they will want to eat it, making it easier for them to eat more vegetables.

Ingredients for vegetable and cottage cheese pie:

  • 1 puff pastry
  • 1 zucchini
  • 1 aubergine
  • 1 carrotgrande
  • 400 g cottage cheese
  • 200 ml milk cream
  • 3 eggs
  • Salt and pepper to taste

How to make vegetable and cottage cheese pie:

First, place the puff pastry on the pie pan, trimming the dough that protrudes above the mold. Then, cover the puff pastry with baking paper and place some chickpeas or weights on top, so that the puff pastry doesn’t rise excessively during baking.

Vegetable and cottage cheese pie

Bake the puff pastry in the preheated oven at 175 °C for 15 minutes. After this time, take it out of the oven and let it cool and remove the weights.

Vegetable and cottage cheese pie

While the base is in the oven make the filling; for this beat the eggs with the cottage cheese, add the milk cream and salt and pepper to the taste. Reserve until the moment of using it.

With a mandoline slicer cut the vegetables into thin strips. To make the decoration of the cake we will roll those strips of vegetables, so if we make it very thick they will break when doing so. Try to roll the first slice of vegetable, if it doesn’t bend well, make it thinyest.

Pour the stuffing of cottage cheese into the puff pastry base and decorate it with the vegetables. To do it you only have to roll the slices of vegetables on themselves, and place it as close together as possible to each other. Alterne the colors to have a beautifull cake.

Vegetable and cottage cheese pie

Bake the pie for about 20 minutes or until the filling has cooked. You can cover it with foil to not too much brown the vegetables.

Vegetable and cottage cheese pie

Serve it warm.
Isn’t yummy?
Taste it and share your foodie experience!

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  • 7 Comment

    1. Hola guapa. como me gustan estos pasteles salados, te ha quedado precioso y el molde es una monada.
      Besinos
      El toque de Belén

      1. Muchas gracias Belén, un beso!

    2. Esto sí que lo echo de menos! Poder hacer tartas saladas de queso es una cosa que desde que no tomo lactosa, no he conseguido. Los quesos veganos molan, pero para este tipo de preparación no sirven. Y requesón sin lactosa, todavía no he encontrado… :/ Envidia que tengo!

      1. Pues imagino lo difícil que debe ser :/ vaya putada.. seguro que encontrarás la solución tarde o temprano 😉 muaaks

    3. Excelente s recetas