Crust
1/2 cup cold butter, chopped
1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
3 tablespoons cold water
Filling
1 small zucchini
1 large ripe tomato
1 small bell pepper
1/4 cup grated Parmesan cheese
1 minced garlic clove
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
Salt and black pepper to taste
1 1/2 cups shredded cheddar cheese
4 eggs
3/4 cup milk
Crust
1/2 cup cold butter, chopped
1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
3 tablespoons cold water
Filling
1 small zucchini
1 large ripe tomato
1 small bell pepper
1/4 cup grated Parmesan cheese
1 minced garlic clove
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
Salt and black pepper to taste
1 1/2 cups shredded cheddar cheese
4 eggs
3/4 cup milk
1.Mix the butter, flour, and salt until a crumbly mixture forms
Make an indentation in the center and add the egg and water
Mix with a fork
Slightly overwork to form a ball
Wrap it in plastic wrap and refrigerate for 30 minutes
2
Line the bottom and sides of a round cake pan, 25 cm
Poke the bottom of the dough with a fork
Cover with aluminum foil and bake for five minutes
Remove the foil and bake until lightly golden
Filling
1
Slice the zucchini into thin rounds, the tomato into wedges, and the bell pepper into halves
2
Heat the olive oil and fry the vegetables, except the tomato, for five minutes
Add salt, black pepper, and the tomato
Cover and let simmer on low heat for five minutes
Drain the liquid and preheat the oven to 200°C
Assembly
Sprinkle the dough with cheese and arrange the vegetables on top
Beat the eggs with milk and pour over the vegetables
Bake in the oven for 30 minutes or until the filling is set
Remove from the oven and serve.
