Vegetable pie on puff pastry in a slow cooker

Vegetable pie on puff pastry in a slow cooker

Ingredients

• 250 g yeast-free puff pastry
• 1 eggplant or zucchini
• 1 tomato
• 1 sweet pepper
• salt pepper
• 50 g hard cheese
• 50 g feta
• parsley

Directions

1. Cut the eggplant into rings, salt and leave so that the eggplant gives juice. Then drain the juice.
2. Cut tomatoes into slices, pepper into cubes.
3. Grate the cheese on a coarse grater.
4. Defrost puff pastry and roll out, trying to give a round shape.
5. Lightly grease the parchment paper with vegetable oil, put it on the bottom of the multicooker bowl, and lay the puff pastry on the parchment, forming the sides. It is possible without parchment, but with it it is more convenient to get an open cake by simply pulling on the protruding edges of the paper.
6. Spread half of the grated cheese over the dough.
7. Put a layer of eggplant on the cheese, then a layer of sweet pepper and tomato. Salt, pepper. Crumble the feta over the tomatoes.
8. And the last layer is the remaining grated cheese. Bake in Baking mode for 40-60 minutes.
9. Cool the finished cake in the multicooker bowl.
10. Bon appetit!