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In a bowl, combine the flour, salt, melted and cooled slightly, but stir warm water smooth and fluffy dough butter.
The dough and line A cake pan (cake pan 28 cm in diameter)

Cut into a saucepan lightly brown onion, in a good tablespoon of olive oil in small pieces.
Then add the carrots sliced, lightly brown before the peas. Stir everything well and 2 cups warm water and 1 teaspoon salt.

Cook 45 minutes over medium heat. Check regularly that there is always some liquid.

After cooking, drain the vegetables to hold 10cl juices. Cool.

Meanwhile, in a bowl, mix the vegetable juice, tomato sauce, soy cream with cornstarch. The half of the Parmesan. Salt and pepper.

Preheat oven for 10 minutes at 200 ° C
On the dough, half of the distributed peas and carrots, the tofu into small strips, the second half of peas and carrots cut. Pour grease the bowl "juices vegetables / tomato sauce / soy cream" to spread with a spoon, with remaining Parmesan.
Sprinkle a few flakes of butter before baking plant ..

Bake the cake for 45 minutes at 200 ° C

Ingredients:

• For the dough:
• 125g wheat flour T65
• 100 g of wheat flour
• 75g of melted vegetable shortening
• 10 ounces of water hot spring
• 1 cup teaspoon salt For the filling:
• 100g tofu
• 350g shelled fresh peas
• 175g carrots cut into slices
• 1 onion (here 130 gr)
• 1 cup of good tablespoons of olive oil
• 2 glasses of good hot water
• Salt and pepper
• 3 cup corn flour
• 20 cl cream soy cooking
• 12 cl tomato sauce
• 30g Parmesan plants
• 10cl vegetable juices
• A few swabs vegetable margarine (for gilding)

Total time: Preparation + cooking time: 120 min
Yield: 6 people