This spiral pie has been on the blogs for just a few years and I ended up making it myself however I did not get a passable outcome. I had made it with a liquid flan which upset the spiral association of my vegetable strips, it was not very fairly. Then it occurred possibly one other 2 years earlier than I made a decision to do it once more. This time I most well-liked to make a feta cheese and egg combination, which was thicker and my greens held collectively nicely. I used to be capable of see a number of methods of doing it, reducing the greens with a mandolin or with a peeler, I most well-liked the peeler for extra security, having nonetheless not invested in protecting gloves. I did not pre-cook the vegetable strips, I put them uncooked on the pie. And I most well-liked to unfold the “custard” and prepare the greens afterwards. Listed below are my suggestions if you wish to get began in making this spiral pie. The result’s good, the greens stay slightly crunchy and I actually preferred the aesthetic and wholesome aspect of this pie!
For a 20 cm diameter pie (2-3 folks):
– For the shortcrust pastry: 100 g flour, 50 g butter, water, a pinch of salt or a disk of shortcrust pastry
– 100g cottage cheese
– 200 g of feta
– 1 egg
– basil or thyme
– 3 or 4 carrots
– 2 or 3 natural courgettes
– salt pepper
Make a shortcrust pastry by continuing as indicated right here.
Roll out the dough with a rolling pin, line a tart pan and prick the underside with a fork.
In a bowl, combine the feta, cottage cheese, egg, slightly salt and pepper till you get a homogeneous combination.
Unfold this preparation on the bottom of the pie.
Wash the carrots and peel them.
Minimize them into lengthy skinny strips with a peeler or a mandolin.
Wash the courgettes and preserve the pores and skin if they’re natural, in any other case peel them.
Make skinny strips alongside the complete size with a vegetable peeler. As quickly because the seeds seem, make 1 / 4 flip and begin reducing strips once more.
Prepare the vegetable strips beginning with the sides of the mould, alternating the carrots and zucchini to the middle of the pie.
Bake for 40 to 45 minutes.
Unmold and luxuriate in!