Vegetable pie "Autumn sun"
6 servings
90 minutes
Vegetable pie 'Autumn Sun' is a true culinary masterpiece inspired by the colors of golden autumn. Its history traces back to Russian cuisine, where simple yet hearty and healthy dishes have always held a special place. Thin strips of zucchini, courgette, and carrot create an incredible visual effect reminiscent of sun rays, while the delicate butter dough adds fragility and airiness to the pie. The filling of eggs, milk, and cheese gives it creamy richness with a slightly spicy flavor thanks to garlic. This pie is perfect for cozy family evenings, autumn tea gatherings, or even festive tables. It can be enjoyed as a standalone dish or paired with a light salad. Each serving is a piece of sunshine on the plate that brings warmth and comfort.
1
Cut the cold butter into large pieces, sprinkle with sifted flour and a pinch of salt, and chop everything together with a knife until it forms a coarse crumb. Then quickly rub it with your hands and place the crumb in a bowl, pour in very cold water and knead the dough by hand.
- Butter: 150 g
- Wheat flour: 300 g
- Salt: to taste
- Water: 7 tablespoons
2
Take a mold, line the bottom with parchment, spread the dough on top, and distribute it along the bottom and sides of the mold, then send the mold with the dough to the refrigerator.
- Wheat flour: 300 g
3
While the dough cools, prepare the filling. Cut the zucchini and squash into thin strips with the skin on, peel the carrot and also cut it into thin strips (to make the strips very thin, you can use a vegetable slicer). The vegetable strips should be of equal width.
- Zucchini: 1 piece
- Courgette: 1 piece
- Carrot: 3 pieces
4
Take the dough out of the fridge and place the vegetables on top, starting from the edge of the mold and gradually moving to the center, alternating zucchini, courgette, and carrot.
- Zucchini: 1 piece
- Courgette: 1 piece
- Carrot: 3 pieces
5
Place the vegetables on the dough and now prepare the filling. Lightly beat the eggs with a whisk, add milk and beat again, then add minced garlic, grated cheese, salt to taste and mix everything thoroughly. Pour the filling over the vegetables and distribute the cheese evenly on top. Gently tap the pan on the table surface to ensure even distribution of the filling among the vegetables. Send the pie to a preheated oven at 180 degrees and bake for 60-70 minutes.
- Chicken egg: 1 piece
- Milk: 300 ml
- Garlic: 3 cloves
- Cheese: 150 g
- Salt: to taste
