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Ingredients:
PEPPER 1
ZUCCHINI 1
CARROTS 2
Puff pastry 1 roll
EGG 4
WHOLE MILK 150 ml
FRESH OR FROZEN PEAS 100 grams
PROVOLA OR MOZZARELLA 100 grams GRATED
PARMESAN 50 grams
CHERRY TOMATOES 8-10
SHALLOT 1
BASIL VIRGIN
OLIVE OIL EXTRA
SALE
PÉPÉ
Step 1
Clean and cut the carrots, zucchini and peppers into cubes. Wash the cherry tomatoes
Step 2
Pour plenty of olive oil and the chopped shallot into a large frying pan. Leave to dry for a few minutes.
Step 3
Add all vegetables, including fresh or frozen peas
Step 4
Cook over high heat for 10 to 15 minutes, stirring occasionally. Meanwhile, shell the eggs in a bowl, add salt, pepper, grated cheese and milk.
Step 5
Mix with a whisk to mix everything well
Step 6
When the vegetables are cooked but still firm and crunchy, add the diced cherry tomatoes.
Step 7
Add the basil and season with salt and pepper
Step 8
Let the vegetables cool, then add them to the eggs
Step 9
Mix and also add the diced provola
Step 10
Line a 24 cm diameter baking tray with puff pastry , distribute the filling and fold the ends inwards.
continued on next page
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