In Estonian
This pie is inspired by seasonal fruits and fresh herbs that are just now most delicious and appetizing. Chantarelles and peaches cooked in rosemary flavored syrup. In addition Forte cheese and goat cheese.
These all make a amazing mix of flavors. If you've got a piece, it's hard not to eat another piece 😊
Dough:
100 g wheat flour
50 g butter
salt
10 g grated Forte cheese
Make dough from flour, butter and salt. If necessary, add up to 1 tbsp. water. Cover dough with food film and let it cool in the refrigerator for about 30 minutes. Roll the dough into thin layer and cover with Forte cheese. Roll the cheese into dough.
Take pie tin (measures approx. 12 * 25 cm) and place rolled dough into tin. Make sure that the edges of tin are evenly and completely covered with dough. Place baking paper and baking beans on the dough and bake at 200 ° C about 10 minutes. Remove baking paper and beans and bake more about 10 minutes. Cool.
Peaches in rosemary syrup
30 g water
10 g sugar
1 large peach
1 tsp white wine vinegar
some rosemary leaves
Add all the ingredients to the pot and heat them for about 5 minutes so that the liquid evaporates slightly and but peach pieces will stay whole.
Filling
15 g butter
10 g wheat flour
75 ml milk
1 egg
75 g soft goat cheese
20 g grated Forte cheese
100 g chantarelles, butter for frying and salt
Melt butter in a pan or add flour. Add milk and mix all the time until you get a homogeneous sauce. Add half of a goat cheese and Forte cheese and mix until the cheeses are melted and the sauce is even.
Cool the sauce a little and add egg yolk.
Whip the egg white and add to the sauce. If necessary, add a little salt.
Assembling of pie
Place half of peaches to the prebaked pie bottom.
Add fried chantarelles evenly to the bottom.
Add the filling and the other half of the goat cheese.
Cook pie at 180 ° C for about 25-25 minutes, until the soufflé has grown beautifully and the colour is golden brown.
Allow to cool before serving.
BON APPETIT!
No comments:
Post a Comment