Easy, pretty and delicious summer pie with sweet baby peas. It can be cooked with curd cheese or good (not sour) with fresh cheese. Wonderful meals for Breakfast, slow summer weekend.
- Servings: 6
- Cooking time: 45 Minutes
- Flour — 200 grams
- Butter — 100 grams
- Eggs — 1 piece
- Cold water — 1 tablespoon
- Salt — 1 pinch
For the filling:
- Leek (white part) — 1 piece
- Olive oil — 1 tablespoon
- Green peas (fresh or swimology) — 2 cups
- Lemon juice — 1 tablespoon
- Cream cheese (e.g. ricotta) or a good fat cottage cheese — 3/4 Cup
- Cheese — 1/4 Cup
- Lemon peel (grated) — 1 teaspoon
- Herbs for decoration — to your taste
Method of preparation
For the dough mix in bledner the flour with the salt. Dobavte chopped cold butter and grind to a fine crumb. Dobavit egg and a little ice water, mix again until the dough is formed into a ball.
Put the dough on the table, give it the form of pellets, wrap in plastic wrap and put in refrigerator for 30 minutes.
Preheat oven to 200℃. Roll out the dough and line a rimmed shapes in them with a roll diameter of about 20 cm, the excess edges cut off.
Cover the dough with baking paper and fill the form with dry peas. Bake for 15 minutes, then remove peas and bake the base for 8-10 minutes. Cool.
For the filling, heat in a pan with olive oil. Put the sliced leeks, season with salt and sauté 3-4 minutes, stirring occasionally. Add the peas, stir, cover. Cook for another 3 minutes. Remove from heat, cool and add lemon juice.
In a bowl, mix cottage cheese and grated hard cheese, lemon zest, a pinch of salt, stir. Place toppings on baked dough, dub, then put the cooled vegetable mixture. Before serving, garnish the young sprouts of greenery.