How to cook a savory brisè pie with vegetables, a recipe that includes courgettes, peppers, Swiss Emmental cheese and carrots.
Ingredients for 4 portions
Pasta brisee
- 1 egg yolk
- half a teaspoon of salt
- 1-2 tablespoons of water
- 200 gr. made with flour
- 100 gr. of butter
Stuffed
- 160 gr. yellow pepper
- 150 gr. of new spring onions
- 200 gr. of broccoli
Recommended readings- Parsley artichokes with garlic
- Shredded cabbage with sausages and olives
- Capers and anchovies sauce with olives
- Stir-fried potatoes with tomato
- Recipe for country salad with lettuce and anchovies
- 150 gr. Swiss Emmental
- 100 gr. of zucchini
- 100 gr. of carrots
- 160 gr. Red pepper
For coverage
- 2 egg yolks
- salt
- pepper
- 250 ml. cream
- 2 eggs
Preparation of savory brisè pasta with vegetables
Arrange the flour and in the center place the butter cut into small pieces, the egg yolk, salt, water and knead until a smooth mixture is obtained.
Wrap the pasta in a sheet of plastic wrap and let it rest for 1 hour in a cool place.
For the stuffing: wash and cut the vegetables, then scald them in boiling water, cool them under cold water and drain them well.
Roll out the thin dough 4 mm. with the help of a rolling pin and cover the pan.
Remove the redundant part along the edge, sprinkle with cheese and put the vegetables on top.
Beat the cream with the eggs, the yolks, salt, pepper and nutmeg, and distribute it on the vegetables.
In the oven for 40 minutes at 200 °. (Instead of the shortcrust pastry, leavened dough can also be used).
