Tart with cabbage and quail eggs

Tart with cabbage and quail eggs


For the dough:
-100 Grams of white flour;
-100 Gr whole wheat flour;
-120 Grams of cold butter;
a pinch of salt;
H -1. L. baking powder;
-1 Egg;
-1-2 Art. l. Cold water.

For filling:
-is the average young head of cabbage;
-1 Onion;
-Small bunch of dill;
-2 Celery stalks;
-70 Grams of grated cheese;
-3 eggs;
-100 Grams of sour cream or heavy cream;
-hydrochloric and pepper to taste;
-1 St. l. flour;
-10 Quail eggs (chicken can be replaced, but umenishit amount depending on the form).

Cooking method:

1.Test: Sift both flour, baking powder, and salt. Add to combine with chopped into cubes with butter and grind into crumbs. Add egg and mix everything again.
Then pour the water and knead the dough. Roll and place in prepared pan to Tartu. Prick with a fork often.
Put the dough in a preheated oven (180 degrees) for 12 minutes. Set aside.

2.Nachinka: finely chop the vegetables. Preheat a frying pan a couple of tablespoons of vegetable oil, add the onion and celery and saute over medium heat for a few minutes, until the onion is transparent.
Add the cabbage, pour a little water, cover and simmer until it becomes soft.
If cabbage is young – it will take about 10 minutes.

3.Peresypat all in a bowl (after draining excess fluid) and add a spoonful of flour.
Add the chopped dill, cheese and mix.
Separately, beat eggs slightly, add sour cream and spices. Pour the egg mixture into the vegetables and mix well again.

4.Ravnomerno spread the stuffing on top of Tartu. Lay the top halves of the eggs.
Bake for 30 minutes or until the surface is browned.
Can be served with sour cream.

IMG_4660тарт с кап и переп я

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