Savory pie with vegetable rolls

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Crispy quiche or croissant dough with ricotta filling and rolls of zucchini and carrot.



 Heat the oven to 200 degrees. Roll out the dough and press the seams together well into 1 large piece. Line the greased baking pan with this. Moisten the parchment paper slightly and crumple it into a ball. Then unfold again and place on the dough.

 Place the support filling on top (baking pearls, rice or lentils, for example). Bake the tin in the oven for about 12 minutes until it begins to rise slightly. Meanwhile, beat the ricotta with the eggs, salt, pepper and herbs. Remove the backing filling and baking paper and fill the bottom with the ricotta mixture. Cut the zucchini and carrot into thin ribbons.

 Roll it up and cut in half. Place them in the ricotta mixture and continue until the mold is full or the vegetables are gone. Bake the savory pie in the oven for another 25 minutes. When the edges get dark, cover them with some aluminum foil.

Source: Leukerecepten by leukerecepten-nl.
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