Italian squash pie

Name: Italian squash pie
Yield: 6
Ingredients: Bottom; 0.25 tsp Tarragon; 1 The onion in thin slices; 1 clove Pressed garlic; 1 dl Water; 1.25 dl Grated mozzarella cheese; 125 g Wholemeal wheat flour; 125 g Wheat flour; 125 g Butter; 2 Peeled and diced tomatoes; 2 dl Milk; 2 tbsp Olive oil; 2 tsp Salt; 2.5 dl Tomato sauce; 3 Eggs; 300 g Squash; 400 g Cottage cheese

Mains

Cook time: 0 min.
Servings: 6

Ingredients for Italian squash pie

		Bottom
0.25	tsp	Tarragon
1		The onion in thin slices
1	clove	Pressed garlic
1	dl	Water
1.25	dl	Grated mozzarella cheese
125	g	Wholemeal wheat flour
125	g	Wheat flour
125	g	Butter
2		Peeled and diced tomatoes
2	dl	Milk
2	tbsp	Olive oil
2	tsp	Salt
2.5	dl	Tomato sauce
3		Eggs
300	g	Squash
400	g	Cottage cheese

Instructions for Italian squash pie

To prepare the Italian squash pie recipe, please follow these instructions:

Bottom: Ingredients kneaded together and the dough rolled out and put in a pie dish. Tart bottom pre-baked approx. 10 minutes in a 200 degree C. alm. oven.

Filling: saute the squash, onions and garlic in olive oil until tender.

Let the while the chopped tomatoes, tomato sauce and seasonings, simmer until the tomatoes are soft.

In a bowl mix cottage cheese, eggs and milk. Advantage squash mixture in the bottom of the pre-baked tart and pour more egg mixture and 4 tbsp. tomato sauce.

The pie Bake at 200 degrees c. alm. oven for 35 minutes. Take the pie out, sprinkle it with grated mozzarella and let it bake again, to cheese is melted.

The tart served with the rest of the tomato sauce.

Italian squash pie

Ingredients for Italian squash pie

Instructions for Italian squash pie

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