Bright and satisfying main course, which is equally appreciated by both vegetarians and meat eaters so. Under the golden crust dough hides filling of roasted vegetables, rice and fresh herbs. Additions to this cake takes a bit — quite mixed lettuce, lightly dressed with olive oil and balsamic vinegar.
Preheat oven to 200 ° C. Mix the chopped bell peppers, onions, eggplant and fennel, season with olive oil, season to taste and place in baking dish. Bake in oven for 20 minutes, add the zucchini and cook for another 20 minutes, until the vegetables are soft and begin to brown around the edges.
Heat a large skillet butter to mix the rice and saffron, pour the broth. Boil, cover and simmer on low heat for 15 minutes until rice is tender. Drain any excess fluid and reload rice in a bowl. Admixed with roasted vegetables, sliced artichokes, tomatoes and greens. Allow to cool.
Roll out 225 g dough on floured surface pripylennoy into a rectangle measuring 18 x 35 cm and passed on to the pan. Put in the center of rice-vegetable stuffing and smooth out across the surface of the cake, leaving a rim around the edges of approximately 2.5 cm. Brush edges of the dough egg. Roll out 450 g dough into a rectangle measuring 23 x 40 cm and cover them filling, pressing the edges of the upper and lower layers of the dough and pressing them with a fork.
Roll out the remaining dough and cut into thin strips. Moisten strips of dough with water and place on the cake in the form of mesh, gently crushing them into the dough. Cut two holes at the top of the cake, that I could go out steam, and refrigerate for 30 minutes. Preheat oven to 200 ° C. Coat the remaining dough with beaten egg and bake for 35-40 minutes — until golden brown. Serve hot cake.
8 persons Preparation time 1 hour Cooking time:
1 hour 20 minutes — 1 hour 35 minutes cooling time: about 1 hour COOLING TIME: 30 minutes oven temperature: 200 ° C
2 red bell pepper (remove seeds and cut into small pieces) 2 red onions (peel and cut into slices) 1 eggplant
(cut into small pieces) 1 tuber of fennel (cut into thin slices) 75 ml olive oil 1 large zucchini (cut into slices) 25 g butter 275 g long grain rice 1 / r h. liter. threads of saffron (crumble) to 750 ml of hot vegetable stock 400g canned serdtsevinok artichokes (drained and cut into four pieces) b tomatoes (peeled and cut into the flesh) 4 tbsp. l. coarsely chopped fresh basil leaves 2 tbsp. l. chopped fresh parsley 900 g puff pastry flour for rolling dough beaten egg for greasing
Pots large baking dish large baking