Pasta cake with tomato salad

Name: pasta cake with tomato salad
Total time: 20 min
Yield: 6
Ingredients: 300 gram penne; 1 zucchini in cubes; 1 yellow bell pepper in cubes; 2 tablespoon roasted pine nuts; 2 tablespoon dried rosemary; 2 tablespoon fresh basil finely chopped; 3 egg; 2 tablespoon grated cheese; 20 milliliters milk; 1 tablespoon olive oil; 2 clove garlic finely chopped; 1 Red onion in rings; pepper; salt; 5 leaf puff pastry thawed; 1 tray Cherry tomato; 500 gram vine tomato; 2 tablespoon capers; 1 Red onion in rings; 2 tablespoon pine nuts; hand chive sprouts; 10 twig fresh parsley; 6 tablespoon olive oil; 1 clove garlic finely chopped; 1 juice of the lemon (s); salt

Fan of savory pie? Then try this pasta cake with tomato salad

Directions

Heat the oven to 180 degrees Celsius.
Boil the pasta, drain it and scoop the zucchini, paprika, pine nuts, rosemary, basil, garlic and red onion.
Put in the eggs, the cheese and the milk in a large bowl. Stir well and stir in the pasta.
Grease a cake tin with a thin layer of olive oil and lined with the leaves of puff pastry. Make sure that the dough is well over the edge to allow the cake to be folded.
Spoon the pasta in and fold the cake.
Put the cake in the oven for 30 to 45 minutes.
Take out the cake when the top is brown, turn it over and put it back in the oven for another 15 minutes without the shape of a cake.
Remove the cake if the top is brown. Serve immediately.
Make the dressing by blending all the ingredients with the food processor.
Make the tomato salad by cutting the vine tomatoes into large pieces and halve the cherry tomatoes. Add the rest of the ingredients and pour the dressing over them. Serve the salad with the pasta cake.