Ingredients
Dough
- 200 g flour
- 100 g Butter
- 1 pinch salt
- 1 egg
Filling
- 1 onion, cut into quarters
- 250 g red capsicum, 1cm cubes
- 250 g yellow capsicum, 1cm cubes
- 300 g zucchini, 1cm cubes
- 1 tbsp Butter
- 1/2 tsp paprika, sweet
- Salt and pepper, to taste
- 2 eggs
- 250 g sour cream
- 100 g parmesan, shredded
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. put all the ingridients into the TM bowl and mix it together for 10sec. if the dough is too dry add a little bit of milk.
2. then knead it for 1-5 min on intervall. put the dough into the fridge.
1. shread the parmesan, set aside. put the onion into the TM bowl and chop it for 2-3 sec on speed 6.
2. add the butter and saufe for 2min on 100deg speed 1-2.
3. put the zucchini and capsicum into the Tm bowl and also the paprika. cook for 10min, on 100deg, speed 1-2 on reverse. add the salt and pepper to taste.
4. Preheat the oven on 200deg.
5. place the dough into a round greased 30cm cake tin, brinig the dough so the edges are at the top, at least 3cm high.
6. fill the cooked veggie in the tin.
7. then mix the eggs, cheese and the sourcream, taste it with the salt, pepper and paprika, for 5 sec on speed 5 and pour it over the veggies.
8. bake it in the oven on 180deg for about 30-40 mins.
Dough
Filling
Tip
you can keep the dough in the fridge for up to 2 weeks and in the freezer up to 3 months
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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