John Myers
Ingredients for 1 servings:
- 300 g flour
- 130 g butter
- 1 tsp, heaped salt
- 60 ml water, cold
- 1 stalk(s) leek
- 1 bunch of parsley
- 1 bunch of basil
- 3 sage leaves
- 200 g cheese (Emmental), grated
- 200 g Parmesan or mountain cheese, grated
- 100g Gorgonzola
- 4 eggs
- 250 g cream
- 200 g sour cream
- 100 g sunflower seeds
- 50 g walnuts
- salt and pepper
- nutmeg
- Cayenne pepper
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes
Refined party snack, for 10 pieces
For the dough, quickly knead the ingredients into a smooth dough using the dough hook of a hand mixer. If the dough is very crumbly, add a little more water. Wrap in cling film and chill for at least 1 hour. Clean, wash, and finely chop the leeks. Wash, pick, and chop the herbs. Dice the Gorgonzola. Separate the eggs. Beat the egg whites until stiff peaks form. Mix the egg yolks with the cream and sour cream. Mix in the grated cheese, Gorgonzola cubes, leek, herbs, sunflower seeds, and walnuts. Season with salt (carefully), pepper, nutmeg, and cayenne pepper. Fold the beaten egg whites into the cheese mixture. Grease and flour a baking tray or line it with baking paper. Roll out the dough on the tray, pulling up a small edge. Spread the cheese mixture over the dough and bake at 180 degrees Celsius for about 35 minutes. Allow to cool. Once cooled, cut into pieces approximately 5 x 5 cm.
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