I love pies, the Quiche ... When I saw this cake in a book of "The Cook" I could not resist.
INGREDIENTS:
- 1 sheet puff pastry or circular.
- 1 / 2 kg of eggplants, peeled and cut into cubes.
- 1 / 2 onion.
- 200g peeled shrimps.
- 150g of ham.
- 200ml of cream.
- 4 eggs.
- Salt, pepper.
- 1 clove of garlic.
- chives and sage to decorate.
olive-oil.
- Mould 26cm.
1 º Peel the eggplants, cut into very thin slices, sprinkle with salt and let drain on a colander.
2 º Chop the onion and garlic and put to fry in a pan with a little olive oil.
3 º Wash the eggplant, to remove salt, cut into cubes and added to the pan. Fry everything until is tender and water has evaporated. 4 º
toss the fried shrimp and sauté a little.
5 ° Cover the pan with parchment. It is easier if you moisten the paper with water. It is very manageable.
6 º then put on paper the sheet of pastry and cut the excess.
7 º Cover the dough with the sauce and add the ham cut into chunks.
8 º In a separate bowl, beat the eggs with the cream, salt and pepper. Cover the cake with the mixture.
9 º Bake at 200 º C for 30-45 minutes. Removed, leaving warm, remove the mold and decorate as desired.
Source: The Great Book of craft recipes with wafers and wafers "The Cook"
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