John Myers
Ingredients for 1 servings:
- 100 g flour (buckwheat flour)
- 120 g flour (wheat flour)
- 1 egg(s)
- 1 egg yolk
- 100 g butter, salted
- 50 ml water, adjust the amount if necessary
- Salt
- Fat for the mold
- 225 g cress
- 120 g cheese (Petit Breton), grated
- 250 ml cream
- 5 eggs
- salt and pepper
- nutmeg
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Pile both types of flour onto a baking board. Make a well in the center, add the egg and egg yolk to the hollow. Add the cold butter in pieces with a little salt to the flour and quickly knead all the ingredients together. Add water if necessary. Then chill for at least an hour. Grease the 26 cm diameter dish, roll out the dough and place it in the dish. Pull up one edge and prick several times with a fork. Bake in a preheated oven at 180° to 190° C for about 15 to 18 minutes. Wash the cress, remove the stems and let them drain. Puree the cress. Add the cream, eggs and cheese. Season with salt, pepper and nutmeg. Pour onto the dough and return it to the oven for another 30 to 40 minutes. Serve warm.
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