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| Difficulty: | moderate |
| Preparation: | 60 min |
| Ready in: | 135 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 441 | 22% |
| Protein | 13 g | 26% |
| Fat | 32 g | 40% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 25 g | 10% |
| Roughage | 3 g | - |
| Saturates | 18 g | - |
Recipe Development: EAT SMARTER
Ingredients
For pieces
For the dough
| 150 grams | Pastry flour |
| 100 grams | Butter |
| 1 | Egg |
| 1 teaspoon | Salt |
For the filling
| 2 | Chile pepper |
| 1 large stalk | Leek |
| 2 | Apples |
| 1 | Egg |
| 100 milliliters | Milk |
| 300 milliliters | Whipping cream |
| 100 grams | grated Gruyére cheese |
| 1 tablespoon | black Sesame seeds |
| 1 teaspoon | Salt |
| freshly ground Pepper | |
| freshly grated Nutmeg | |
| 30 grams | Cashews |
Directions
1 For the dough: Combine the flour, butter, egg and salt and quickly knead until smooth. Cover with plastic wrap and chill for about 30 minutes in the refrigerator.
2 Roll out the dough between plastic wrap and use to line the mold. Preheat the oven to 180°C (approximately 350°F) convection.
3 Rinse the chiles and chop finely. Set 1/2 aside. Rinse the leek, trim and cut diagonally into 1 cm (approximately 1/3 inch) thick slices. Rinse the apples, quarter, core and thinly slice. Whisk the eggs, milk, cream, cheese, chile and sesame seeds together and season with salt, pepper and nutmeg. Fill the prepared mold with the mixture and sprinkle with the apples, leek and cashews. Bake until golden brown, around 45-50 minutes. To serve, sprinkle with the reserved chile.
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