How can I do?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
- 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)
Yield: 6 people
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