At present, it is not particularly difficult to preserve vegetables and fruits until spring, but in reality they turn out to be completely useless, because vitamins and minerals from them simply disappear during long storage. Almost the only exception is leeks, which in mid-April will delight us with a full set of vitamins and microelements preserved in it, and this vegetable has an excellent taste - sweetish and slightly spicy.
It is necessary
- -250 g baking wheat flour
- -50 g ghee
- -2 carrots
- -2 stalks of leeks
- -150 g champignons
- -3 eggs
- -150 g low-fat cottage cheese
- -100 ml cream (at least 33% fat)
- -vegetable oil
- -salt
Instructions
Step 1
To prepare the dough, mix the flour with the butter, transfer the mass to the table and chop it into large lumps. Transfer the mixture to the bowl again, beat in the egg and knead the dough that is not too steep.
Step 2
Wrap the dough in foil and refrigerate for half an hour. To prepare the filling, wash and peel the onions and carrots, cut the leek along the border of the white and green parts. Cut the white part together with one carrot into oblong strips, chop the mushrooms into thin slices.
Step 3
Fry the leeks and carrots in hot butter for 5 minutes, then add the mushrooms and cook for about 3 minutes more. Rub the cottage cheese and combine with eggs and 100 ml of cream. Preheat the oven to 200 degrees.
Step 4
In a round shape lined with parchment, place a 5 mm thick dough crust. Roll out the dough so that the sides are about 3-3.5 cm high. In several places, prick the dough with a fork and place in the oven for 15 minutes. After the time has elapsed, remove the cake and cool.
Step 5
Put the filling of fried carrots, onions and champignons in the center and smooth, and pour the curd-cream mixture on top. After 30 minutes of baking, the cake will be ready.
