Description
Turt is a closed pie dough. To tartam we are already a bit accustomed to, but turty was for me a novelty. I suggest you try batch torti with a fragrant filling is very tasty and easy!
Ingredients
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Flour
250 g
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Butter
135 g
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Yolk egg
2 piece
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Water
50 ml
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Salt
0.5 tsp
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Soft cheese
120 g
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Goat cheese
100 g
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Mushrooms
350 g
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Onion
1 piece
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Spinach
300 g
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Garlic
1 tooth
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Yolk egg
1 piece
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Sour cream
2 Tbsp
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Nutmeg
0.5 tsp
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Salt
-
Black pepper
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Olive oil
2 Tbsp
Cooking
Sift the flour, well-chilled butter to RUB on a grater, salt dissolving in water
In flour, add butter, egg yolk. Knead a smooth dough, gradually adding water.
Flatten the dough into a ball, wrap in cling film and put for half an hour in the fridge. Meanwhile, make filling:
Onions chop and fry in olive oil until transparent. Add the mushrooms, sliced, salt and pepper. Cook until the mushrooms let the juice and begin to brown. Then add the chopped spinach (if frozen - squeeze well). To shift into a separate bowl and let cool slightly.
Cut the cheese into small cubes. I used Camembert and goat's cheese, which gave an amazing cheese flavor. But since people don't like "smelly" cheeses, you can substitute other good choice.
Stir in the slightly cooled mushroom ground in the egg yolk and sour cream. Season with salt and pepper, mix with cheese and chopped garlic.
Roll the dough into a thin layer and cut circles with a diameter of 2 times Beaulieu diameter molds in which we will prepare. Tins greased with butter, sprinkle with flour and covered the dough. Also cut circles of dough the diameter of the molds for "caps".
Spread the filling into molds, wrapped her dangling edges and smear of egg yolk.
Cover the ramekins with circles of dough, press firmly around the edges.
Lubricate turty egg yolk. Bake in a preheated 180 degree oven for 35 minutes.
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