Description
As usual, on the weekends, is my revision to the fridge. It happened this cake - delicious and very harmonious! The dough is extremely tasty - cheese-flaky, tender and crunchy, and creamy filling - who could be useful as a base, and filling can be changed according to your taste. Cake is very nourishing, but not heavy, perfect to take along on a picnic, it was delicious cold, for me a piece of this pie a full dinner.
Ingredients
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Flour
2 cup
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Sour cream
1 Tbsp
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Vinegar
1 Tbsp
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The processed cheese
1 piece
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Butter
125 g
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Eggplant
2 piece
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Tomato
1 piece
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Turkey
-
Salt
-
Black pepper
-
Pepper
1 piece
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Mozzarella
200 g
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Spices
-
Cheese
125 g
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Vegetable oil
2 Tbsp
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Sour cream
100 g
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Chicken egg
1 piece
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Yolk egg
1 piece
Cooking
Sift the flour, it to grate cheese, and butter.
In sour cream add the vinegar and stir. In a blender add the flour mixture, pour the sour cream with vinegar. Punch in a blender until the dough formed into a ball - if necessary, add flour.
Wrap the dough in cling film and put into the refrigerator while making the filling.
Eggplant cut into cubes, salt and leave to stand for 15 min, squeeze and quickly fry in vegetable oil.
From tomatoes to remove the liquid with the seeds, cut the pulp.
In the capacity to lay down the eggplant, tomatoes, cottage cheese, shredded mozzarella, pepper, chopped Slomka, chopped Turkey meat, add spices, Provencal herbs and stir.
Put the dough between cling film and roll out the fondant thinly.
Remove the top wrap, flip the dough into the shape handles film up to remove the tape the excess dough to cut.
Spread the filling. The remaining batter I got a cheesecake and a closed pie.
Cheesecake and pie to grease with a yolk. Sour cream mix with egg and pour on the pie filling, spreading over the entire surface of the remaining yolk added here as.
Bake in a preheated 180 oven until Browning the top - I have pie and cheesecake ready in 25 minutes and the cake after 40, but be guided by your oven. Allow to cool.
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