Description
Gourmet Breakfast for lovers of autumn vegetables.
Ingredients
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Butter
100 г
-
Flour
1 стак.
-
Wholegrain wheat flour
2 ст. л.
-
Bran
1/2 стак.
-
Salt
1 щепот.
-
Sugar
1 ч. л.
-
Leavening agent
1/2 ч. л.
-
Water
70 мл
-
Pumpkin
200 г
-
Onion
1 шт
-
Sweet pepper
1 шт
-
The Apium graveolens Dulce
1 шт
-
Garlic
1 зуб.
-
Tomato
1 шт
-
Feta
100 г
-
Greens
1/2 пуч.
-
Spices
1 ч. л.
-
Olive oil
1 ст. л.
-
Salt
Cooking
For the filling, chop the pumpkin in small cubes, also chop the onion, pepper and stalk of celery. Stir the vegetables in a bowl and put in warmed olive oil. A little fry, stirring occasionally, until soft pumpkin. Salt, sprinkle with spices and peppers and allow to cool.
For the test to break in the combine chilled butter pieces with the flour sifted with the baking powder and flour, bran and salt with sugar. Running the processor, gradually pour in the icy water, letting the dough together into a ball.
The prepared dough is rolled into a circle and placed in a ziploc and in the freezer for 15 minutes. During this time the oven heat to 200 degrees.
On parchment, roll out chilled dough thickness of 1 cm with a Lid or a plate to outline the contour for the filling.
Spread pumpkin filling, top lay thin slices of tomato, cubes of soft cheese and chopped herbs. You can take a cheese with mold or cheese.
Wrap the edges of the dough, forming the biscuit and lightly take. Lubricate the edges lightly with white. Bake until light blush. Not to overdo.
Let stand for a biscuit without heating for 10 minutes and serve warm.
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