By: Chef Halavan
Servings: Two 26 cm pie tins can serve 16
Prep time: 40 minutes
1 cup of Tnuva USA’s shredded mozzarella cheese
1 pack (1 kg) of Tnuva USA’s puff pastry dough
5 tomatoes, cut into 1/8 pieces
2 red onions, cut into thin slices
4 zucchini in the shell, cut into 1 cm cubes
2 eggplants in their skins, cut into 1 cm cubes
0.5 cup of olive oil
2 teaspoons coarse salt
Pepper and ground pepper
4 garlic cloves, cut into thin slices
1 stalk of fresh oregano leaves, or half a teaspoon dry oregano
100 grams of Tnuva USA butter
4 tablespoons of flour
2 cups of vegetable stock
1. Heat the oven to a medium-high heat (190C). Place a baking sheet into a separate rectangle oven pan.
2. Mix the vegetables in the bowl with the oil and transfer to the rectangular pan. Sprinkle over salt, pepper, oregano and garlic. Bake for about 15 minutes until the vegetables are a little golden and cool.
Leave the oven on at high heat.
4. In a small pot, melt the butter and cook for about a minute with the flour. Add the vegetable stock or milk and mix until slightly thickened. Transfer to a bowl and cool in the refrigerator for at least 15 minutes. Remove from the refrigerator and beat well with the eggs and grated cheese.
5. Sprinkle your work surface lightly, and spread the dough over it. Divide the dough in two and roll into two circles, 30 cm in diameter and 0.4 cm thick. Grease the two pie molds, place them in the dough and stamp it down well. Arrange the vegetables in a colorful mixture on top of the dough and pour over the sauce. Bake for about half an hour, until golden brown.
Remove from oven and serve hot.