A detailed recipe for making unsweetened pie with a photo. с друзьями: 
Time: 1 hour.50 minutes Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 sheet of frozen puff pastry size 240 g. (defrost)
- 2 peeled and sliced 1 cm thick tuber medium-sized Yukon Gold
- 2 peeled and sliced 1 cm thick tuber medium sized sweet potatoes
- 2 peeled and chopped 1 cm thick root. medium-sized parsnip
- 1 sliced 1 cm thick. Small head onions
- 4 cloves of garlic cut in half
- 3 tbsp. l olive oil
- Salt and ground black pepper
- 3/4 Art. Sahara
- 1 tbsp. l white wine vinegar
- 1 tbsp. l small leaves of fresh sage
- 1 tbsp. l fresh oregano leaves
- 170 gr grated mozzarella (about 1 tbsp.)
- Flour for sprinkling
Recipes with similar ingredients: potatoes, yellow potatoes, parsnip root, onions, garlic, mozzarella cheese, dough puff, wine vinegar, sage, oregano
Recipe preparation:
- Preheat the oven to 205 ° C. Mix both types in a bowl potato, parsnip, onion, garlic, olive oil, a teaspoon salt and 1/4 tsp pepper. Put in one layer on a baking sheet. Bake until soft, about 45 minutes. Let cool slightly.
- At this time, mix 2 tbsp in a pan. l water and sugar bring to a boil over medium heat. Cook by tilting the pan until amber color, approximately 7 min. Remove from heat, add vinegar and 1/4 tsp. salt and pepper. Pour caramel into a glass mold for baking 23×33 cm in size and smooth with a silicone spatula. Sprinkle sage and oregano on top.
- Put the baked potatoes and parsnips in a single layer on top caramel. Sprinkle the baked vegetables with onions and garlic evenly sprinkle with mozzarella. Roll puff pastry on lightly sprinkled flour the surface into a rectangle measuring 23×33 cm. Paste the surface of the dough with a fork, then lay it on top of the mozzarella, with necessary slightly bending the edges. Bake for 20 minutes, then reduce the temperature in the oven to 180 ° C and continue to bake until the dough is ready, another 15-20 minutes. Let the cake cool for 10 min on a baking sheet, then gently flip it over to the chopping board. If necessary, also shift vegetables that are stuck to form.
