Sand Pie “Vegetable basket”

If you are tired of baking vegetables, steaming them or slicing them for salad, then catch a very interesting idea that will tell you how to collect all your favorite vegetables in one dish. A very satisfying and tasty “Vegetable basket” shortbread cake, to which you can add different vegetables. And vegetables are always tasty and healthy!

Ingredients

For the dough:

• Flour – 300 g
• Butter – 125 g + for greasing the mold
• Egg – 1 pc.
• Water – 3 tbsp
• Salt – 0.5 teaspoon
• Ground black pepper – 0.5 teaspoon

For filling:

• Olives – 20 pcs.
• Canned corn – 50 g
• Bulgarian pepper – 1 pc.
• Cherry tomatoes – 200 g
• Cauliflower – 350 g
• Sour cream 20% – 2-3 tbsp
• Dill greens (fresh frozen)
• Bryndza – 100 g
• Eggs – 2 pcs.
• Savory dry
• Basil dry
• Italian Herb Blend

For decoration:

• Fresh greens
• Cherry tomatoes – 6 pcs.
• Olives – 10 pcs.
• Canned corn – 2 tbsp

Directions

1. Sift flour.
2. Add butter from the refrigerator (not from the freezer).
3. We grind everything with our hands to a homogeneous crumb.

   

4. Add 0.5 teaspoon of salt to one egg. Take a fork and mix. Add 0.5 teaspoon of ground black pepper. Pour the egg into the water. We mix.
5. Pour the resulting liquid into flour, mix and knead the dough with a spoon.
6. When everything is connected, the dough begins to move away from the walls of the bowl. We take the dough with clean and dry hands – it should not stick to our hands.
   (If the dough sticks to your hands, add 1-2 tablespoons of flour.)
   Wrap the dough in plastic wrap and send it to the refrigerator for 1 hour.
   Cover the bottom of the form with a diameter of 20 cm with parchment. Grease the sides with butter to also cover them with parchment. (I tried to lubricate with vegetable oil, but for some reason it sticks better to butter.)
   Cut off a piece of parchment so that it is slightly higher than the mold itself, and the length should be equal to the circumference of the shape. We glue the parchment onto the butter.
7. Cut the cabbage into inflorescences. If they are very large, we cut them into several more pieces.
8. Cut the pepper into not very thin strips.
9. Cut the tomatoes into 4 pieces.
10. Leave some tomatoes, olives and corn to decorate the vegetable pie before baking and after baking.
11. Combine all the chopped vegetables in one bowl. Add canned corn and olives.
12. Knead the cheese with a fork. Pour all the spices there at once – chopped fresh-frozen dill, a mixture of Italian herbs, savory and basil.
    (I do not add salt, since the feta cheese is already salty.)
13. Beat two eggs and pour into the cheese. We mix.
14. Add 2-3 full st. tablespoons of sour cream 20%.
15. Pour into vegetables and stir.
16. The dough lay in the refrigerator and became more elastic. With our hands we distribute it in shape, forming the sides. We make the bottom thin and the sides high.
17. We spread the filling on the dough, distribute with a spoon. The remaining tomatoes, olives and corn, which have not been mixed with the filling, are divided into 2 parts. You just need to put half on top of the filling. To do this, cut the tomatoes in half, and lay out the corn and olives whole.

    

18. Preheat the oven to 200 degrees, put the vegetable pie in the hot oven for 40 minutes. Then we reduce the temperature to 150 degrees, and bake for another 1.5 hours.
19. While the cake is baking, liquid will be released from it, so we leave the hot cake to cool in the kitchen on the table so that all this liquid is absorbed back. Remove the cooled cake from the mold.
20. Decorate the vegetable pie with fresh tomatoes, olives, canned corn and chopped fresh herbs.
21. The Vegetable Basket Pie is ready!

    

Bon Appetit!

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