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18Ingredients
75Minutes
440Calories
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Description
This pie looks like a complicated dish to make, but all it really takes is a little attention to detail and some patience. Thin ribbons of vegetables are arranged in a spiral pattern to create a show-stopping dish. The vegetables sit atop a wheat crust and a yogurt custard for a multi-dimensional meal. This is a great dish to serve at brunch or for lunch. Make this in the summer when produce is at its peak for the most flavor.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup flour
- 1 cup whole wheat flour
- 1 egg
- 3 butter (tablespooons, melted)
- 3 warm water (tablespooons)
- 1 eggplant
- 1 courgette
- 2 carrots
- 1/2 plum tomato (peel)
- 1 greek yogurt
- 1/2 cup yogurt (skim milk)
- 3 eggs
- mozzarella (Grated, or Emmental cheese, to taste)
- 2 garlic cloves (finely chopped)
- 1 bunch chives (minced)
- salt
- pepper
- nutmeg
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Directions
- Preheat oven to 180 degrees Celsius.
- Mix the flours, and a pinch of salt in a bowl.
- Make a hole in the middle, and pour in the melted butter, scrambled egg, and water.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium370mg15% |
| Potassium980mg28% |
| Protein19g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber12g48% |
| Sugars12g |
| Vitamin A120% |
| Vitamin C30% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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