Vegetable pie with fennel and olives

Name: vegetable pie with fennel and olives
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 6 slices savory pie dough freezer; 1 fennel bulb; 2 Red onions; 2 red peppers; 2 tablespoons olive oil; 2 tablespoons Red wine vinegar; 1 teaspoon dried thyme; 100 g garlic olives without pit; salt and freshly ground pepper; 1 tablespoon baking flour to pollinate; tablespoon oil to grease

A tasty French recipe. The vegetarian main course contains the following ingredients: savory pie dough (frozen), fennel, red onions, red peppers, olive oil, red wine vinegar, dried thyme, garlic pitted olives, salt and freshly ground pepper, flour for dusting and oil in to fats.

Ingredients

Kitchen Stuff

stir fry
quiche or baking dish diameter 24 to 26 cm

Directions

Preheat the oven to 200 ° C or gas mark 4.
Pour the dough into the worktop and allow to thaw in approx.
10 minutes.
Clean fennel, wash and cut into pieces.
Peel onions and cut into pieces.
Clean peppers, remove seed lists and cut peppers into pieces.
Heat in wok oil.
Fennel bake for approx.
3 minutes.
Stir in onion and peppers and bake for about 3 minutes.
Sprinkle vinegar over vegetables and sprinkle with thyme.
Halve olives and create them.
Season vegetables with salt and pepper.
Grease mold.
Sprinkle the worktop with flour.
Place slices of dough on top of each other and roll out into a round piece of 30 cm.
Cover with dough, pierce with holes in the bottom.
Put in vegetables.
Cake in the middle of oven in about 30 minutes brown baking..

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Nutrition

305Calories

Sodium0% DV2.135mg

Fat22% DV14g

Protein16% DV8g

Carbs12% DV37g

Fiber64% DV16g

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