Description
This wonderful open pie with a filling cooked in southern Tuscany. It is served with salads and hot dishes, cutting into slices. In the filling you can add slices of prosciutto or pieces finocchiona, then the taste and flavor of the cake will be more intense. And so he has a soft creamy taste, with the aroma of thyme.
Ingredients
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Flour
200 g
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Olive oil
3 Tbsp
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Water
40 g
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Salt
-
Leeks
1 piece
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Potatoes
4 piece
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Parmesan
100 g
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Chicken egg
2 piece
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Cream
50 ml
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Thyme
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Black pepper
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Yolk egg
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Sesame
Cooking
To the flour add salt, olive oil, cold-pressed ice water and knead quite soft dough.
Leave in a warm place for 30 minutes.
Boil potatoes with peel. Cool, peel and cut into small slices.
Leeks (only the white part) cut into half rings.
Mix the potatoes, leeks, grated Parmesan, cream, salt, pepper, eggs and thyme.
Enough thinly roll out the dough. transfer it to a baking tray with greased baking paper.
Place on the middle of the stuffing. You can sprinkle with grated Parmesan cheese.
The edges of the dough wrap so that the middle was open. Brush with yolk, beaten with 1 teaspoon cream. Sprinkle with sesame seeds. Bake at 180 deg. about 30-40 minutes, until browned.
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