Early autumn has something magical. It makes us even love the rain when it falls down on a thick dense and delicate carpet of golden leaves, at least, has something magical for people like me lucky enough to live far enough away from the city can have, just in front of the balcony bedroom, a big chestnut "longhair."
You want to put on a good CD, bake and read a good book on the sofa at home, in peace and enjoy the smell of the kitchen ... And why not make a good vegetable pie for dinner? No sooner said than done, with some difficulty - but that's the beauty of playing in the meantime, cook a ball with gnomes so proud of her progress on two legs ^ _ ^.
INGREDIENTS:
a double roll of puff pastry
a head of escarole
about half a kilo of spinach
half an egg cup (very little) milk
200 grams parmesan cheese camembert
oil salt pepper
Start by cleaning the vegetables, cut into pieces and putting it to boil in salted water and once ready, drain and set aside.
At this point, roll out the pasta dough with a rolling pin and use it to line the bottom and sides of an oiled baking pan, pour over the vegetables, previously mixed in a bowl with the beaten egg with a little milk and salt and pepper.
Then add the pieces to camembert and parmesan cheese, and distributed over the surface of the cake, with the remaining pastry to prepare the strips to cover the tart.
Bake at 180 ° C for about twenty minutes - until the pastry is golden.
.. and enjoy! ^ _ ^
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