It is suitable for everyone. It is a recipe that uses the recovery of leftover cheeses and vegetables in the fridge without using traditional flour, replaced with rice or gluten-free flour.
Besides being an exquisite dish of our culinary tradition, the savory pie is also a real ally in the kitchen because it recycles the leftovers of vegetables and cheeses in the refrigerator without wasting anything. Let’s see the gluten-free version of the recipe with a light and delicate puff pastry, crumbly and soft, but without flour.
Gluten-Free Salt Cake
Read also: Rice with Marinated Tune: A Genuine Japanese Dish
To prepare a cake salt without flour, healthy and not wasteful, and, at the same time, recycle leftover vegetables and cheese in the fridge must:
Ingredients For the Base
- 300 gr of rice flour or gluten-free mix
- 125 g of butter
- 90 ml of cold water
- 1 pinch of salt
Ingredients For the Filling
- 200 grams of mixed vegetables to taste
- 60 gr of mixed cheeses to taste
- 2 eggs
- 200 gr of bechamel
- 50 g of milk
- 1 pinch of nutmeg
- 1 pinch of salt
Preparation
- We prepare the base of the rustic cake by quickly mixing all the ingredients until the mixture is smooth and homogeneous
Also read: Rice with Sweet and Sour Sauteed Vegetables: The Unusual and Delicious Recipe
- We put in the refrigerator for about 30 minutes
- Meanwhile, prepare the filling by recovering the vegetables and boiling them lightly if they need cooking
- In a bowl, combine the milk and eggs, salt and nutmeg, and beat lightly to mix the ingredients
- Let’s take the pastry back from the fridge
- We turn on the oven at 180 degrees
- In a dripping pan covered with a special paper, we roll out the dough, puncture the bottom, place the vegetables, pour the beaten eggs, the béchamel, and, finally, the cheeses
- We bake at 180 degrees for about 25 minutes and bring to the table still warm
Adapted and translated by Wiki Avenue Staff
Sources: Non-Sprecare
