In this quarantine many chefs are emerging. How about venturing into the kitchen with this delicious recipe?
2 cups of wheat flour
150 g of diced chilled butter
5 tablespoons of cold water
1 teaspoon of salt
wheat flour to sprinkle the countertop
In a bowl mix the flour with the salt. Add the cubes of butter and mix with your fingertips until it forms a flour. Add the ice water gradually, one spoon at a time, mixing with your hands until you can form a ball.
Shape the dough into a ball and flatten it slightly to form a disc – this makes it easier to open. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 200 ° C (medium temperature) and separate a mold with a removable bottom 24 cm in diameter.
Remove the dough from the refrigerator, place on the counter top sprinkled with wheat flour. Sprinkle a little flour over the dough and roll it out until it forms a circle enough to cover the bottom and sides of the pan. Roll the dough over the roll and transfer to the pan. With your fingertips, gently press the dough to cover the entire bottom and side of the pan. Roll the roll over the edge to cut the excess dough. Take the dough form to the refrigerator for 10 minutes while the oven heats up.
Cut a circle of parchment paper slightly larger than the shape, place it over the dough and fill it with grains of raw beans – they serve as weight and prevent the dough from inflating and breaking when baking. Bake for about 30 minutes to pre-bake. In the meantime, prepare the filling.
HOW TO PREPARE THE FILLING
Cut the stalk of leeks into thin slices – you can reserve the leaves to make a broth – place in a colander and wash under running water. Let the water drain well.
Bring a skillet to medium heat. When heated, drizzle with olive oil, add the sliced leeks, season with a pinch of salt and sauté for about 5 minutes until wilted. Add the rosemary leaves and stir for another minute. Reserve.
In a small bowl, break the eggs, one at a time, and transfer to a large bowl – if one is spoiled you will not lose the recipe. Add the fresh cream, season with ½ teaspoon of salt and nutmeg to taste. Mix with a wire whisk until smooth.
Remove the pre-baked dough from the oven and lower the temperature to 180ºC (average temperature).
Carefully remove the parchment paper with the beans from the roasting pan. Cover the bottom of the dough with the leek stew and drizzle with the mixture of sour cream and eggs. Return to the oven to bake for about 40 minutes, or until inflated and browned. Remove from the oven and serve next.