Summary

Ingredients

For covering:

• 600 g fennel
• 20 g mushrooms, dried
• 150 g Goronzola
• 50 g cream
• 30 g onion (s)
• 20 g almond (s), whole kernels
• olive oil

For the dough:

• 175 g flour
• 30 g mararine
• 60 g almond (s), round
• 1 egg white
• 1 pinch (s) salt

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Instructions

1. Knead all ingredients for the dough with half of the Gorgonzola and roll out on the baking sheet. Let rest for 1 hour.
2. Meanwhile, cut the fennel and onion into small pieces. Soak the mushrooms in water, sauté the onions and deglaze with a little cream. Add the mushrooms and fennel, cook for about 30 minutes.
3. Cover the dough with the whole almonds and the remaining Gorgonzola on top. Bake for half an hour in a preheated oven (circulating air approx. 180 ° C).