INGREDIENTS
- Time:
- – High-quality wholemeal flour 250 g.
- – Widespread flour 250 g.
- – Contemporary yeast 5 g.
- – Sal 10 g.
- – Water 220 cc.
- – Egg 1 unit.
- – Olive oil 20 cc.
- – Thyme and rosemary.
- Stuffed:
- – 1 bell pepper (roast, peel and reduce into strips).
- – 2 medium eggplants in 1/2 cm wheels.
- – 2 pink onions reduce into quarters.
- – 100 g of cherries.
- Have apart:
- – Grated cheese.
- – Mozzarella in cubes.
- – Roquefort cheese.
- – 1 egg.
- – Basil and arugula pesto (100 g of basil, 100 g of arugula, 50 g of grated cheese, olive oil, 1/2 clove of garlic, salt and pepper).
Vegetarian crostata with selfmade dough and a filling that you’ll love observe the step-by-step under and revel in it at house
PROCEDURE:
1, Make a crown with the combination of each flours, put the yeast within the middle with the liquids and salt on the sides.
2. Knead till you get a homogeneous dough, put aside to calm down.
Stuffed:
1. Combine all of the greens in a bowl with a handful of grated cheese, the egg and two good tablespoons of pesto.
Armed:
1. In a 24 cm mildew or in a floured pizza pan, place the beforehand stretched dough to a thickness of 1/2 cm.
2. Put the filling within the middle, add cubes of mozzarella and Roquefort and make some folds inwards with out closing the cake utterly and bake till the dough is cooked and golden brown.
3. Oven 180°C for roughly half-hour.
