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Flan crust vegetables




Garlic powder

to taste

Champignon mushrooms

200 grams


1 unit


2 unit

Extra virgin olive oil

1 spoon

Iodized salt

to taste

Wholewheat flour

1 spoon

Chickpea flour

1 spoon

Egg, egg white

1 unit

Poppy seeds

to taste

Puff pastry

230 grams


1 half

Black pepper

to taste

single courses from Italy

Flan crust vegetables

Flan crust vegetables

vegetarian with gluten with eggs high in iron source of C vitamins high in potassium with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Flan crust vegetables

A mix of vegetables cooked in a pan enclosed in a light puff pastry.

Flan crust vegetables step 1

step 1

In a pan fry half an onion with a tablespoon of oil. When the onion becomes transparent, remove it and add the potatoes cut into small pieces. Cook about 10 minutes.

Flan crust vegetables step 2

step 2

Then add the zucchini and after five minutes the mushrooms cut into pieces. Add salt and pepper.

Flan crust vegetables step 3

step 3

As soon as the vegetables are to be crispy, add the chickpea flour and the integral (in accordance with the doses indicated above) to give particular flavor to the vegetables and create a uniform compound.

Flan crust vegetables step 4

step 4

Turn off the heat immediately. Meanwhile on a baking sheet to roll out the puff pastry (I used the plant Vallé 100%) and fill it with the mixture of vegetables and flour.

Flan crust vegetables step 5

step 5

Close the pastry mo 'bag and seal the edges well with a fork. Brush the pastry with a little egg white and add the poppy seeds.

Flan crust vegetables step 6

step 6

Bake (in a preheated oven) at 180 ° C for about 30 minutes or-anyway- until the pastry is nicely browned on the surface.

Flan crust vegetables step 7

step 7

Serve warm and enjoy your meal :)

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