Kish with sorrel, blue cheese and pepper


250 g of sifted flour
A pinch of salt
125g chilled butter, grated on a coarse grater
1 chilled egg
3 tbsp. tablespoons ice water
For filling:

400 g washed sorrel without stems
2 eggs
100g blue cheese
1 large sweet red pepper
200 g of fatty cream
2 tbsp. tablespoons butter
Salt and freshly ground black pepper to taste

How to cook:
1. For the dough: Mix the flour with salt, add the flakes of butter, eggs, water and salt (you can use a food processor with knife-nozzle). Roll into a ball, wrap with cling film, to remove 1 hour in the refrigerator.
2. For the filling: 2 minutes to put out the sorrel in butter, to have something like mashed potatoes, season with salt and pepper.
3. Roll out the dough, put in a form with borders, make punctures with a fork.
4. oxalic puree mixed with cream and lightly beaten eggs, put the mixture on the cake.
5. Pepper cut lengthwise, remove seeds and membranes, cut into strips and put in the dock. Top decomposed cheese, crumbled with a fork.
6. Bake the cake for 30 minutes at a temperature of 180C.
7. Kish with sorrel, blue cheese and pepper ready.

Bon Appetit!

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