Ratatouilletarte or mini pies with vegetables
- Details
- Leave a Comment
These mini pies are very delicious and warm, and cold. I thought I will miss meat, but I didn’t. I thought to bring them to work for lunch, but I couldn’t because we ate them all for breakfast…
Ratatouilletarte or mini pies with vegetables
Time needed:
Yields: 6 servings
Calories: 334 kcal / serving
Ingredients:
- Dough:
- 300 ml flour
- pinch salt
- 100 g margarine or butter
- 2-3 tbsps. water
- Filling:
- 1 onion
- 1 red bell pepper
- 200 g pumpkin (I used zucchini)
- 1 tbsp. oil
- 50 ml tomatoes paste
- 50 ml water
- 1 tsp. thyme
- 1 tsp. salt
- pinch black pepper
- 200-300 ml grated cheese
Directions:
- Cut butter with flour and salt. Use blender if you have one.
- Pour water and knead the dough. Fold in plastic film and chill about 30 minutes in the fridge.
- Meanwhile prepare the filling. Peel and chop onion.
- Rinse, de-seed and cut in small cubes bell pepper.
- Rinse and cut in small cubes pumpkin or zucchini.
- In a pan heat the oil and braise onions, bell pepper and pumpkin or zucchini.
- Put tomato paste, season and pour water. Then boil everything uncovered on the low heat about 10 minutes or till almost all the liquid will sink into the vegetables.
- Cool vegetables.
- Put the dough on a baking tray lined with baking paper and roll out about 25 cm diameter circle. Turn down edges an form small border. Or you can divide the dough to 4-6 parts and line with it 10 cm diameter mini pie forms.
- Prick the bottom with a fork.
- Turn the oven to 225°C heat and bake pie crust about 10 minutes on the middle rack.
- The put the filling and sprinkle with cheese.
- Bake 10-15 minutes more.
- Serve still warm with green salads. Enjoy!
Source: Didžioji virtuvės knyga (Alma littera, 2004)
Strawberry and rhubarb cake
It’s very bad when you don’t write the recipe in the blog after you eat the cake 🙂 Then you have to look for the recipe for a few days. I baked this cake when we were going to the village and strawberries were still in the season. It had to be all strawberry, but I had no time so I use rhubarbs as they were near me. Rhubarb and strawberry combination isn’t new – it fits perfectly. And the texture of the cake is more like sponge than a teacake. I liked it very much.
Cake with zucchini
Very delicious cake and zucchini just gives a lot of moistness. I baked it five times this summer and every day it disappeared very quickly. At last I left some cake for photography and next day when I had a little bit free time I made some photos. By the way, the cake had a lot of moistness even after a few days.
Pumpkin muffins
In most bakings with pumpkin are used ginger, cinnamon, cloves. But my family doesn’t admire them. So I was looking for something simple but still good to our tooth. And when I found this muffins, I stopped searching. We all liked them. My kids ate them. And now I bake more and some put in a freezer for quick snack for my children before sleep.
Challah
I baked this challah a lot of times, because I just love it. The last time I baked it I prepared the dough and to rise the first time I put it in a fridge for the night. The next morning I took it out, formed challah and let rise it the second time, then baked it. So that morning we had delicious breakfast with still warm challah.
