VEGETABLE CAKE

Ingredients for the dough:

1 cup extra fine whole wheat flour

1 cup of rice flour

1/3 cup olive oil

150 ml of cold water

1 pinch of fine salt

Ingredients for the stuffing:

2 carrots

1 bundle of beet greens

3 purple onions

2 zucchini

2 tablespoons oregano

2 garlic cloves

3 or 4 eggs

1 tablespoon mustard

Salt, pepper and nutmeg, to taste

Preparation

Mass:

1. This recipe suggests using a healthy dough, to make the common dough see the step by step here. Mix with your hands, in a bowl, the flours, oil and salt until everything is united and shelled.

2. Add the cold water in little streams and mix well, if necessary add more water. Let rest in the fridge, covered, 20 minutes.

3. Then, with a rolling pin, stretch the dough and place it in an oiled pan.

4. Prick with a fork and precook in the preheated oven for 10 minutes at 180 degrees.

The filling:

5. Wash the leaves and remove the largest stems. Drain the leaves to remove excess water and chop them finely.

6. Cut the carrot and zucchini into small cubes.

7. Cut the onion and garlic very small and brown with just a bit of oil in a pan until transparent.

8. Add the carrot and cook until soft. Add the zucchini and beet greens. Season with sea salt, pepper and nutmeg, cook for a few minutes and let cool.

9. Mix the eggs with the mustard and add them to the filling. Place the filling inside the tartera with the dough.

10. Take to preheated oven for 30 or 35 minutes at 200 degrees.