Description
Healthy and delicious pie made of rye flour with beet greens and cheese.
Ingredients
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Flour
1 cup
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Rye flour
1 cup
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Butter
100 g
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Sour cream
100 g
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Yeast
1 tsp
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Tops
1 coup
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Cheese
150 g
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Cheese
1 pack
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Cheese
100 g
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Garlic
2 tooth
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Cherry tomatoes
3 piece
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Basil
-
Salt
Cooking
Beet tops thoroughly washed, to separate the small fruits from the tops and cut the joints between the tops and roots, as there are a lot of sand. A nice beet, huh finely chopped.
Tops chop together with beetroot stew on low fire adding small amounts of water.
Cook the chopped dough. To do this, sift in a bowl 2 kinds of flour, add the frozen butter and chop with a knife until smooth fine crumbs.
Add yeast, salt and sour cream Make quite a firm dough, wrap in cling film and place in the refrigerator for at least 30 minutes.
To prepare the filling. Drain the poached leaves the excess liquid, add the cheese, melted cheese and hard cheese, chopped garlic. Mix thoroughly.
From test to separate small piece for decoration.
The dough thinly roll out, put in a greased form. Put the stuffing.
The remaining piece of dough roll out thinly, cut the strips for the lattice.
The strips of dough to put on top in the shape of a lattice. Grid grease with vegetable oil. In between lay the halves of the tomatoes.
Bake in a preheated to 180* oven for about 45 minutes.
Cake garnish with Basil leaves. The pie dough turns crumbly. Filling tender with cheese and garlic flavor.
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