Description
I want to share with You the recipe of a delicious tart, which is good both hot and cold. He has an interesting, crispy base, made with peas (peas, by the way, does not feel), and fabulously delicate cheese filling. Just the perfect combination!
Ingredients
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Peas
100 g
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Rye flour
70 g
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Vegetable oil
3 tsp
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Salt
-
Water
100 g
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Baton
30 g
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Chicken egg
1 piece
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Butter
30 g
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Mozzarella
50 g
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Salt
Cooking
Peas wash and boil in salted water according to the instructions on the packaging. I used yellow peas Idaho, which does not require soaking. Ready peas cool slightly and grind in a blender to puree state.
Add the peas rye flour, vegetable oil and knead the dough.
Roll the dough and transfer to a greased with vegetable oil form (preferably detachable) to do the bumpers. Bake in a preheated at 180 degrees oven for 15 minutes.
While the dough is in the oven, prepare the dressing. The crumb of the loaf to soak in water for 5 minutes. If a loaf of stale something for a longer time.
In a blender, chop the mozzarella. Add the egg, melted butter, loaf with water and salt, mix thoroughly. Fill to pour the Foundation.
Bake for 25-30 minutes until tender.
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