Rustic pie with sunny vegetables
Ingredients
Instructions
- 1 Pan-fried Mediterranean Florette
- 125 g Wheat flour
- 125 g Buckwheat flour
- 125 g Soft butter
- 1 tbsp. tablespoons olive oil
- 100g Fresh cheese
- 1 egg yolk
- 5 g Salt
- Salt
- Pepper
- Make the shortcrust pastry by mixing wheat flour, buckwheat flour and salt. Add the soft butter and mix with your fingers until you get a sandy mixture.
- Form a well and for in the center the egg yolk and 5 cl of water. Knead by hand until you get a smooth dough. Form a ball and leave to rest in the refrigerator for 30 minutes.
- In a fry pan with 1 tbsp. tablespoon of olive oil, fry the Florette southern pan-fried for 3 min. Salt and pepper 30 min.
- Roll out the buckwheat shortcrust pastry into a disk about 1.5 cm thick. Garnish the center with the cream cheese and then the
- Florette Mediterranean pan-fried. Fold the edges wide over the filling without leaving any gaps. Slide the rustic pie onto a baking sheet and bake for 25 min at 180°C (th.6).
Rustic pie with sunny vegetables
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