Cress Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g flour (buckwheat flour)
- 120 g flour (wheat flour)
- 1 egg (s)
- 1 egg yolk
- 100 g butter, salted
- 50 ml water, adjust the amount if necessary
- salt
- Fat for the shape
For covering:
- 225 g cress
- 120 g cheese (Petit Breton), rated
- 250 ml cream
- 5 egg (s)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Pile both types of flour on a baking board. Make a well in the middle, put the egg and yolk in the hollow. Put the cold butter in pieces with a little salt on the flour and quickly knead all the ingredients together. Add water as needed. Then chill for at least an hour.
- Grease the mold (diameter 26 cm), roll out the dough and place in the mold. Pull up one edge and prick several times with a fork. Pre-bake for about 15 to 18 minutes at 180 ° to 190 ° C in a preheated oven.
- Wash the cress, pluck the stems and drain. Puree the cress. Add the cream, eggs and cheese. Season with salt, pepper and nutmeg. Place on top of the dough and place in the oven for another 30 to 40 minutes. Serve warm.
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