Torta salata

Name: torta salata
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 1 fennel bulb; 1 zucchini; 1 onion; 75 g Pecorino Romano cheese; 3 medium sized egg; 9 slice dough for savory pie pack of 450 g, frozen, thawed; 3 tl dried oregano

Hearty cake from the oven with fennel, zucchini, onion and Pecorino Romano cheese.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Cut the fennel and zucchini into thin slices.
Cut the onion into thin, half rings and grate the cheese.
Bring a pot of water to the boil and boil the fennel for 4 minutes. Add the zucchini and onion after 2 minutes. Drain and cool for 10 minutes.
Beat the egg in the meantime. Place the slices of dough on a baking tray covered with parchment paper to create a square paste.
Brush the edges with some egg and keep the rest. Press the edges. Cut a round shape as large as possible. Prick holes in the dough.
Preheat the oven to 170 ° C.
Mix the fennel, zucchini and onion with the oregano and the eggs. Mix the cheese with the vegetable mixture. Season with pepper.
Place the mixture in the middle of the dough and leave a 5 cm border around. Fold the edges back so that the mixture is partially covered.
Brush it with the rest of the beaten egg.
Fry the cake in about 45 minutes until golden brown and done. Bon appétit! .