Salty Pastry Vegetable

You need a delicious recipe for an apericena with vegetables ... Here it is!

Ingredients for about 12 shortbreads:                                                                                                                         

For the salted shortcrust pastry:

For the filling: 

• Yellow/red peppers 2
• Courgettes 2
• Onion 1
• Carrots 2
• Green peas 50g
• Aubergine 1
• Parmesan 90g
• Medium Eggs 2
• Oil evo 15ml
• Salt and pepper qb

Procedure:

We wash and cut to mirepoix all the vegetables that is not so binding for this recipe you can also use other vegetables avoiding those that contain too much water like tomatoes.

Once cut, put it in a pan with 15 ml of evo oil and sauté with medium heat starting from the onion to flavor the oil and then adding the other vegetables, do not complete the cooking because we will finish it in the oven.

Transfer the vegetables into a bowl, add 2 whole eggs, 90g of Parmesan cheese, salt and pepper and beat vigorously. 

If you have followed the recipe for salted shortcrust pastry you should have already put it to rest in the refrigerator, then take it back and on a clean and lightly floured surface roll it out with a rolling pin with a thickness of 3/4mm and then cut it with a pastry cutter or a glass, now that we have our discs placed in the aluminum cups previously buttered and floured making them stick well to the edges. 

Now let's fill our shortbreads with the vegetable mixture to the top and sprinkle a little more parmesan cheese that will give taste and crunchiness when cooked caramelized and bake at 180° for about 25 minutes in a hot oven in ventilated mode.

Advice:

• You can make many variations as in the picture (cheese and walnuts) (sausage and eggplant) (zucchini and stracchino) etc. ...