#trust之美#italian Puff Pastry Vegetable Cake
1.
The first step is to wash all kinds of vegetables. Carrots and squash slices should not be too thin, because afterwards, you will have to stir-fry them with water, too thin and easy to break, and the taste is not good.
2.
I cut a round slice of carrot, another semi-circular slice, and the horned melon. Because I like to be funny, everyone can cut the same.
3.
To make the colors look good, I chose yellow and red bell peppers.
4.
Cut into strips separately.
5.
One onion is cut into two-thirds, and you can put all or all of it in. I cut the onion rings, so you can be creative with onion strips.
6.
The water was already boiling while the carrots were being cut, so the water was already boiling when the bell peppers were being cut. Put the carrots in and cook, maybe the bell peppers are almost cut, and then add the squash to cook. Because carrots are harder, they are not easy to ripen. After cutting the two onions, they are almost ready to cook, and then put them in cold water. I cooked it for a little longer and the squash was a bit rotten. It took some time to remove the onion rings after cutting.
7.
Then add a portion of butter to the non-stick pan, roughly the amount used for cooking. Because there are so many vegetables and natural butter today, I put more than 10 grams. After melting, pour in the cut bell peppers, stir-fry for a while, add onion rings when they are 6 minutes old, fry for two or three minutes, then pour in the dried carrots and melon.
8.
After putting all the vegetables in, add the right amount of salt, black pepper, mint, basil, and oregano powder. Because I usually only use these few seasonings for cooking, and nothing else. You can put other seasonings you like. Only black pepper is OK. After stirring well, turn off the heat, and then add a portion of the fresh cheese. I probably added half of the 40g, because I don't want to eat too fat. Those who like cheese can add more. Remember: turn off the fire first, then add the cheese, otherwise it will stick to the pan and the cheese will not taste good.
9.
I bought the puff pastry directly from the supermarket and spread it on the container.
10.
This is the ready-made meringue from the supermarket. It is round and more convenient. If the puff pastry is also made by yourself, the time will be longer. But if you have enough time, you can make your own meringue.
11.
Put the previously fried vegetables into the container. Because the vegetables will have soup after frying, I didn't put the soup in. I used the tongs to clamp the vegetables in, and a small amount of sugar juice was left in the pot. Because I don't like the soup to soften the puff pastry, I left a portion of the soup and vegetables, which can be used as a separate side dish.
12.
For such a large vessel, about 3-4 eggs are needed, and I used three. Feel free to everyone.
13.
Beat the eggs into a bowl, stir well, and pour evenly on top of the vegetables.
14.
Drain the eggs and fold in the surrounding meringue.
15.
Put it in the oven.
16.
Oven at 200 degrees or 220 degrees for 25-30 minutes, pay attention to the color change and the degree of expansion of the puff pastry.
17.
This is the picture of various seasonings
18.
OK, out of the oven. In fact, it feels more fragrant if you put some olive oil in it and roast it, so you can try it.
19.
Perfect exit
Tips:
Tips are written below each step. You can first take a look at the general steps as a whole, and then follow the steps again. This saves time and is not easy to make mistakes. Before putting the puff pastry into the container, you can first spread a layer of butter on the inner surface of the container, so that it will not stick to the top when it comes out of the oven and it will be easy to take out the whole. Olive oil is also fine.
