Crostata with garden vegetables: Italian recipe

“An old recipe that tastes good fresh out of the oven. In my family it was also prepared for picnics and served cold. It is only important that the filling is tasty and that the vegetables are not overcooked. “

Crostata with garden vegetables

For a baking pan with a diameter of 28 cm

  • For the ground
  • 300 g Flour type 550 flour
  • 1 a pack of baking powder baking powder
  • 1 TL salt
  • ½ TL Zucker
  • 2 Owner
  • 80 g Butter (room temperature) Butter
  • 50 g Parmesan (grated) Parmesan
  • 120 ml milk
  • For covering
  • 2 red onions (from Tropea or Cannara) onion
  • 2 Zucchini
  • 1 Aubergine
  • 1 bell pepper Paprika
  • 1 medium sized potato potato
  • 150 g ripe tomatoes Tomato
  • 2 THE extra virgin olive oil olive oil
  • 2 Branches Oregano, thyme and rosemary (each) Oregano, thyme, rosemary
  • 1 Zweig basil
  • Salt and pepper to taste Salt pepper
  • 2 Garlic cloves Knoblauch

1. Mix the flour with baking powder, salt and sugar on the work surface. Pile up and make a well in the middle. Put the eggs, butter, parmesan and milk in the well and stir everything carefully, then knead into a homogeneous dough. Wrap in cling film and let rest in the refrigerator for 1 hour.

2. In the meantime, clean the vegetables. Finely chop the onions, chop the zucchini, aubergine, bell peppers, peeled potatoes and tomatoes and marinate with the olive oil, oregano, thyme, basil, salt and pepper.

3. Take the dough out of the refrigerator and roll it out in a circle using a rolling pin. Line a baking pan (Ø 28 cm) with baking paper and place the dough on top. First cover with the rosemary sprigs and garlic cloves, then distribute the vegetables evenly on top. Bake the crostata in the oven at 170 degrees for about 40 minutes, until the vegetables have turned a nice golden brown color.

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