Vegetables – Goat Cheese – Snails

Ingredients for 1 servings:

• ½ cube of fresh yeast
• 2 tsp, leveled salt
• 300 g spelt flour, fine
• 150 g rye flour, fine
• 2 tbsp olive oil
• 150 g yogurt
• 125 ml water
• 1 tbsp herbs de Provence
• 1 pinch(s) of pepper
• 1 small carrot(s), finely grated
• ½ red bell pepper(s), diced
• 1 small onion(s), finely diced
• 1 clove(s) garlic, finely chopped
• 1 small zucchini, diced
• 1 tbsp olive oil
• 60 g pine nuts
• 150 g goat’s cheese
• 150 g crème fraîche
• 2 tbsp cornstarch
• Cayenne pepper
• salt and pepper
• 1 tbsp water
• 1 tbsp cream

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Snail cake in a spicy style

For the yeast dough: Dissolve the yeast and salt in a little water, cover, and let stand for 15 minutes. Mix the flours, add the remaining ingredients, and knead everything into a smooth, elastic dough, adding a little more water if necessary. Cover and let rise in a warm place until the dough has doubled in size. Prepare a springform pan: place baking paper in the bottom and grease the sides. For the filling: Roast the pine nuts in a non-stick pan (without fat) until golden brown (caution: they burn very quickly) and let cool on a plate. Heat the olive oil in the pan. Sauté the onion, garlic, carrot, bell pepper, and zucchini until the vegetables are soft. Let cool. Mix the goat’s cheese with the crème fraîche and cornstarch. Stir in the vegetables and pine nuts and season generously with cayenne pepper, salt, and pepper. Roll out the dough on a lightly floured tea towel into a rectangle (40 x 30 cm). If necessary, let it rest briefly while rolling out to allow it to “relax” a bit. Spread the filling evenly over the dough, leaving about 1 cm free at the edges. Using the tea towel, roll up the dough from the long side. Cut the roll into 12 slices with a sharp knife and place them in the prepared springform pan. Cover and let rise in a warm place until the snails have doubled in size. Meanwhile, preheat the oven to 200°C (400°F). Mix the cream and water and brush the snails with it. Bake for about 30 minutes (use a skewer to check the thickness). Let the snail cake cool briefly, then remove the springform pan. Serve warm with a raw tomato sauce (recipe in my profile “Tomato Sauce a la Mäusle”) and a large salad. Or enjoy lukewarm with a cold beer.