Millet Pie with Vegetables

Directions

1. 1

   Step 1

   

   Rinse the millet until the water runs clear. Wash the zucchini and tomatoes. Peel the garlic. Sift the flour. Prepare a small saucepan, bowls, a grater, a rolling pin, and a round baking pan 20–25 cm in diameter. Line it with parchment paper.

2. 2

   Step 2

   

   Place the millet in a saucepan, add water. Bring to a boil over high heat, add half of the salt for the filling. Reduce heat to medium and cook the grain until done, about 30–35 minutes.

3. 3

   Step 3

   

   Place the cottage cheese in a bowl, crack 1 egg into it. Add 0.5 tsp salt and sugar. Pour in the vegetable oil. Mix until smooth.

4. 4

   Step 4

   

   Add the baking powder and flour to the cottage cheese mixture. Knead a firm but soft and pliable dough. Wrap in plastic wrap and place in the freezer for 10–15 minutes.

5. 5

   Step 5

   

   Slice the tomatoes and zucchini into rounds 3–4 mm thick. Finely grate the cheese.

6. 6

   Step 6

   

   Combine the cooked millet and half of the grated cheese in a bowl. Add 0.5 tsp dried herbs, mix thoroughly.

7. 7

   Step 7

   

   Preheat the oven to 180 °C. Remove the dough from the freezer. Place it between two sheets of parchment paper and roll out into a round flatbread slightly larger than the pan diameter.

8. 8

   Step 8

   

   Place the flatbread into the pan, pressing the dough against the sides to form a rim. Spread the millet and grated cheese mixture evenly. Arrange the zucchini and tomato slices on top in a circle, slightly overlapping, alternating them.

9. 9

   Step 9

   

   Sprinkle the filling with the remaining salt and dried herbs. Add the second half of the grated cheese. Place the pan in the oven and bake the pie for 20–25 minutes, until the cheese melts and the dough edges turn golden brown.

10. 10

    Step 10

    

    Crack an egg into the center of the pie, being careful not to break the yolk. Sprinkle with the remaining pepper mix and cook for another 10–12 minutes.

11. 11

    Step 11

    

    Let the pie cool slightly and transfer it from the pan to a serving plate.