Description
Incredibly tasty, juicy and very rich cake. I liked my men.
Ingredients
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Butter
200 g
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Cheese
250 g
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Flour
450 g
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Salt
1 tsp
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Leavening agent
1 tsp
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Sugar
1 tsp
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Eggplant
1 piece
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Bacon
250 g
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Leeks
20 g
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Cheese
80 g
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Cream
0.75 cup
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Chicken egg
3 piece
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Salt
-
Black pepper
-
Nutmeg
-
Greens
Cooking
First make curd-pastry. Sift flour, mix with sugar, salt and baking powder.
Add the oil at room temperature and grind to a smooth crumb.
Add the cheese and quickly knead the dough.
Roll it into a ball, wrap in cling film and put into the refrigerator.
Eggplant peel, cut into slices 1 cm thick, to prisolit and leave for 20 minutes.
Then to shake off the liberated juice, the slices of eggplant dry with a paper towel and lightly fry on both sides in small amount of oil. Lay out on a paper towel.
Bacon cut into strips or cubes. Leek - chetvertinkami.
Roll the dough into a circle, put in the form d 24 see, spread at the bottom and the sides forms a layer about 0.5 cm.
Lay a baking paper, pour the dry peas and send in the oven, preheated to 180*C for 15 minutes.
Beat eggs, 1 tablespoon to be postponed. Remove from the oven, pour the peas, remove the paper, brush the edges of the cake delayed egg and send in the oven for another 10 minutes. Then remove the base, the bottom of the cake to grease with mustard.
Tightly put the slices of eggplant.
From top to distribute the mixture of bacon with the onions.
To fall asleep grated cheese.
The remaining eggs mixed with cream, season with salt, pepper and nutmeg, add chopped greens.
Pour pie.
Bake at 180*C for 40-45 minutes, until tender.
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