Garden cake
Instructions
Roll out the puff pastry into a thin disk of a few millimeters thick.
Covered with parchment paper round mould with a diameter of 24 cm and high edges on the paper place the dough.
Trim away the excess dough.
Clean and wash the vegetables.
Cook the peas in boiling salted water for ten minutes.
Drain and let cool.
Peel the carrots and cut them in half lengthwise and then cut into pieces.
Boil the carrot pieces for ten minutes in boiling salted water.
Wash the potatoes and cook in the steam for 10 minutes, then peel them and cut them into small pieces.
Turn on the fire at 200 degrees and when the oven temperature reaches the baking Tin with the dough and let it cook for ten minutes.
Peel the asparagus, remove the hard part of the stems and store only the tips.
boil in boiling salted water for ten minutes.
Peel the artichokes and remove the outer leaves and the stems.
Artichoke hearts cut into wedges.
Heat oil in a pan and saucepan artichokes for ten minutes.
Meanwhile Peel the squash and cut into slices.
Mix together artichokes, add salt and continue cooking for another 10 minutes, stirring with a wooden spoon.
Cut the slices emmenthal cheese.
Place the cheese on pasta and sprayed with cream.
Add all vegetables and sprinkle with the Parmesan.
Bake again and simmer until cheese is completely melted and the surface is golden and crispy.
Suggested wine: Bardolino.
Ingredients and dosing for 8 persons
- Salt
- Olive oil
- 2 tablespoons of cream
- Parmigiano
- 100 g of emmenthal cheese
- 2 artichokes
- 100 g of asparagus
- 100 g of peas
- 6 new potatoes
- 150 g of courgette
- 6 small carrots
- 400 g of puff pastry