In: All Recipes recipes22 May 2015
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This Savory Crumb Cake with zucchini and brie cheese is a sort of savory pie quite easy to make… and really yummy. It actually is the savory version of a classic Italian recipe. During these years I’ve posted a few different version, with nutella and with Premarin Fast shipping ricotta and strawberries. In this new version, instead of sugar there is parmesan, and the filling is made with zucchini and brie cheese. Of course, you can choose any different filling you prefer.
Guys, thank you very much for your best wishes for ivano. Yesterday I’ve tried and surprised him in meny different ways, from the gift he was longing for, to the cake he just didn’t expected, to the night spent with our dearest friends in one of our favorite places… Well, this year I think I’ve given him a different and super birthday 😉
Well, bye-bye, I go to handle the last things… today I’l only work part-time: we are leaving for the weekend, as my gift for Ivano is a short gourmet tour of Toscana… So I leave you to the recipe and read you later :-*

Ingredients for a 22 cm pie pan:
230 g of pastry flour
20 g of parmesan
1 egg
1 tsp of instant yeast
100 g of butter

For the stuffing:
2 zucchini
100 g of brie cheese
evo oil
1 clove of garlic
25 g of almonds

Preparation Time: 20 min
Baking Time: 30 min generic Premarin
Total Time: 50 min

How to make Savory Crumb Cake

Wash and clean zucchini, and cut them into pieces. Put them into a pan with oil and salt, and cook on a high heat.

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In a bowl, put flour, butter, egg, yeast and a pinch of salt. Combine with you fingertips.

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It should get crumbly. Then add parmesan.

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Cover the pan with baking paper and place half (or slightly more) of the mixture inside.

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Compact it a little, then add zucchini and brie.

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Cover with the remaining mixture and then spread crushed almonds over it.

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Cook in static oven, preheated, at 180°C for about 25 minutes.

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Savory Crumb Cake


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