An extraordinary dish with simple economics: serpentine pie recipe

An extraordinary dish with simple economics: serpentine pie recipe

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We will always tell you that the best tools make the best workers and I admit that we are still well helped with good utensils and robots to do everything. Nevertheless, last weekend, a cooking recipe proved to me that with very little material but a lot of imagination, you can create a great dish, at least visually. If I tell you that with a peeler, this little knife that usually only serves to peel potatoes, you can create an extraordinary pie. This serpentine vegetable pie has crossed my path several times on Instagram and on blogs. At first I had simply admired it without risking it and then by dint of seeing it come back as a sign, I told myself that I too could try it. So here I am on a Sunday afternoon peeling long strips of zucchini and carrots to make this round, or rather these rounds of vegetables. The serpentine pie, which owes its existence it seems to the culinary author Sonia Ezgulian, is a base of dough on which we will place concentric circles of strips of vegetables to obtain a spectacular visual effect. I feared the length of the task but finally the preparation of the strips to the thrifty is quick and the installation much less restrictive than what I imagined. If you choose a ready-made dough, the preparation should therefore not exceed 20 minutes. I slightly modified the recipe found on the net to put it to my taste. So don't hesitate to do the same.


Shortcrust pastry (homemade or store-bought, depending on your taste and time) Two zucchini (large) Five or six carrots (fairly long) 2 tablespoons of fresh cream 1 tablespoon of old-fashioned mustard 50 g grated Gruyère cheese Olive oil


Step 1 : Start by preheating your oven to 180 ° C. Meanwhile, place your shortcrust pastry on the mold and prick it with a fork. 2nd step : Once your oven is hot, cook your dough for ten minutes. Stage 3 : When the dough is precooked, mix the crème fraîche with the mustard and spread over the bottom of the pie. Then add the grated Gruyère cheese. Step 4 : It's time to peel your vegetables. Make long strips for easier placement. Start in the center with a zucchini strip that you roll around your finger. Once this first posed, alternate a circle of carrots then a circle of zucchini. Continue to the ends of the dish. Step 5 : Oil your vegetables with a brush. Add salt, pepper and thyme then bake for about 30 minutes, still at 180 ° C. And There you go !