Rustic Cabbage Pie

Preparation:

Preparation: Mix the flour with 150 g of butter. Let her rest for an hour. Boil the eggs. Boil carrots and cauliflower separately. Divide the latter into florets and flavor them with 40 g of butter, salt. Cut the raw cabbage into strips and let them dry with 40 g of butter, salted. Roll out the dough into two sheets, one larger than the other. With the largest one, line a buttered cake pan by pulling the dough up the edge. Arrange a layer of sliced eggs, one of cauliflower, one of sliced fontina cheese, one of cabbage and one of sliced carrots. Continue until you run out of ingredients. Cover with the second sheet, seal the edges, make a hole in the center and small holes along the edges. Put in the oven at 200 degrees for 30 minutes. Serve the cake hot.