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.
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.
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.
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.
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.
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.
Taste it and share your foodie experience!