250 g of zucchinis sliced into thin rounds
2 tablespoons of butter or margarine
1 tablespoon of vinegar
1/4 teaspoon of cinnamon
1/4 cup of sugar
For the crust: 1/2 cup of sugar, 3/4 cup of cold water
3/4 cup of all-purpose flour
1 egg
1 tablespoon of cold water
250 g of zucchinis sliced into thin rounds
2 tablespoons of butter or margarine
1 tablespoon of vinegar
1/4 teaspoon of cinnamon
1/4 cup of sugar
For the crust: 1/2 cup of sugar, 3/4 cup of cold water
3/4 cup of all-purpose flour
1 egg
1 tablespoon of cold water
Cook the zucchinis in butter or margarine over low heat with a lid, until they're soft and almost dry
While that's cooking, prepare the crust: Mix together the sugar and flour in a bowl
Add the cold water and mix until it forms a dough
Add the egg mixed with cold water and knead just enough to form a cohesive mass
Forge the crust into a 21 cm diameter cake pan
Fill with the zucchinis, then sprinkle with sugar, cinnamon, and vinegar
Cover with the remaining crust and bake in a hot oven (200°C) for 45 minutes, or until golden brown
Remove from the oven and sprinkle with sugar
