Summary

Ingredients

• 50 g hazelnuts
• 200 g flour
• 1 teaspoon Baking powder
• 100 g butter, or mararine
• 3 egg (s)
• salt
• 250 g cheese (Emmentaler)
• 150 g peas, frozen
• 2 bunches chives
• 250 g crème fraîche
• Pepper from the grinder
• Fat, for the shape

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Instructions

1. Dough:
2. Chop the hazelnuts and fry them in a pan without fat, then knead together with the flour, baking powder, fat, an egg and a pinch of salt to form a dough. Use the dough hook of the hand mixer and then your hands.
3. Then wrap the dough in foil and refrigerate for about 1 hour.
4. Filling:
5. Grate the Emmentaler cheese and cut the chives into small rolls. Mix together the cheese, peas, crème fraîche, 2 eggs, salt and pepper. Add half of the chives to this.
6. Lay out the finished dough in a greased springform pan or gratin dish. The edge should be about 3 cm high. Put the filling on top and smooth it out. Bake in an oven preheated to 200 degrees for about 30 minutes. Sprinkle with the remaining chives.
7. In addition to white wine, I can also recommend a salad, e.g. rocket with cherry tomatoes, parmesan, pine nuts and a balsamic mustard and honey dressing.