Vegetable pie with garlic cream
6 servings
120 minutes
Vegetable pie with garlic cream is a culinary masterpiece that combines tender yeast dough, aromatic garlic cream, and juicy vegetables. This recipe embodies the traditions of European cuisine, where simple ingredients are transformed into an exquisite dish. The pie is airy and rich due to the two-step dough preparation. The garlic cream adds zest while the vegetables provide freshness and juiciness. This pie is perfect for a cozy family dinner or a festive feast. Served hot, sprinkled with herbs and lemon pepper, it pairs wonderfully with light salads and white wine.
1
We start with the dough. Take 250 ml of warm milk, add yeast, sugar, and a couple of tablespoons of flour. Set aside in a warm place for 15 minutes. When the yeast and sugar dissolve, add 250 grams of flour, cover with plastic wrap, and place in a warm place to rise.
- Milk: 400 ml
- Dry yeast: 7 g
- Sugar: 1 tablespoon
- Wheat flour: 350 g
2
We prepare garlic cream. Take 250 ml of milk, add garlic and salt, and cook on medium heat for 3-5 minutes. Remove from heat, blend with a blender, add one yolk and mix well; if the cream is not thick enough, you can add a spoon of starch (slowly pouring the cream into the starch to avoid lumps).
- Milk: 400 ml
- Garlic: 5 clove
- Salt: pinch
- Egg yolk: 1 piece
- Wheat flour: 350 g
3
We leave the cream.
4
When the dough has risen, we deflate it (gently mixing), add soft butter and flour if the dough is not elastic enough (it should not stick to the hands) and leave it in a warm place to rise again.
- Butter: 50 g
- Wheat flour: 350 g
5
Preparing vegetables. We cut the vegetables into 0.5 cm circles.
- Onion: 1 piece
- Tomatoes: 1 piece
- Zucchini: 1 piece
- Eggplant: 1 piece
6
When the dough rises for the second time, we start to 'assemble' the pie. I divided the dough into 8 balls, rolled each one out and spread butter on it, stacking them on top of each other in a round shape. On top goes garlic cream and vegetables. We bake at 180 degrees for 30 minutes. Take out the pie and sprinkle with fresh herbs and lemon pepper.
- Butter: 50 g
