Rye tart with leeks and feta cheese

Description

The recipe was given in his transfer "cook all Russia, Little and White" Yulia Vysotskaya. Very praised. I'll be honest, my husband and the cake frankly did not like. I even felt sorry for works and, especially, food. Leeks aren't cheap, but here, already, 3 pieces left. But daughter and employee of my husband at work liked the cake. So opinions are divided. One thing is clear - the cake is mixed. For me the dough seemed sour, but it is clear rye flour, I would add a bit of sugar. But the filling is kind of deflating happened. Vysotsky proposed the use of 100 g of cheese, I took 150 and it would still stuffing salt... to taste.

Ingredients

Chicken egg

3 piece
Cheese

150 g
Water

2 Tbsp
Leeks

4 piece
Salt
Cheese

275 g
Butter

100 g
Flour

75 g
Rye flour

175 g
Thyme
Black pepper

Cooking

Both types of flour, mix and sift.

Butter cut into small cubes, add to flour and RUB with hands until smooth crumbs.

Add curd, salt and water and knead. You should get plastic dough. Wrap it in cling film and put into the refrigerator. The dough can be stored for several days.

Roll the dough quite thin, but without fanaticism. Cut a piece for decoration. The form to lay baking paper and brush with oil. Put the dough, place on a high side. Excess dough is cut off. Bottom prick with a fork and cook in the oven, preheated to 180-190*C for 15-20 minutes.

To prepare the products for the filling. Leeks very thoroughly washed, cut into rings and rinse again (between the leaves of the leeks can hide sand), dry.