John Myers
Ingredients for 4 servings:
- 500 g leek
- 200 g porcini mushrooms, fresh, selected
- 1 small onion(s)
- 130 g smoked ham
- 150 g sheep’s cheese
- 1 cup sour cream, approx. 200 g
- 1 cup of sour cream, approx. 200 g
- 3 eggs
- 150 g wheat flour, type 550
- 200 g spelt flour
- 7 g dry yeast
- 1 egg(s)
- ½ tsp salt
- 2 pinches of sugar
- 125 ml milk, lukewarm
- 1 pinch(s) nutmeg
Instructions
Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes
with sheep’s cheese
Make a smooth yeast dough from the dough ingredients. Knead for about 10 minutes, then let it rise in the oven at about 35°C until it has significantly increased in volume. Wash and chop the leek. Clean the mushrooms thoroughly and chop them finely. Sauté the finely chopped onion and thinly sliced ham in the pan with the leek. Finally, add the porcini mushrooms. Whisk the sour cream, sour cream, and eggs well. If desired, add a pinch of nutmeg. Roll out the dough to fit a slightly higher baking sheet and let it rise again on the sheet for about 15 minutes. Spread the vegetables and ham on the dough and pour the egg mixture over them. Crumble the feta cheese into small pieces and spread it on the mixture. Bake in the oven preheated to 220°C for about 25 minutes. Enjoy with a delicious wine or a Federweißer.
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