Portions: 6 - 8 persons
Preparation: 30 minutes
Cooking time: 25 minutes
Ingredients
For the dough
100 g spelt flour
100 g 00 flour
6 g cake yeast
Water to taste
Salt to taste
For the filling
4 eggs
125 g Yougurt
400 g Parmesan cheese
200 g Borage + a few flowers
100 g dandelion
100 g shallot
100 g chicory
100 g wild asparagus
50 g peas
3-4 blades of chives
Parsley
Marjoram
3-4 mint leaves
Extra virgin olive oil
Salt
Pepper
Preparation
Boil all the herbs in salted water, cut them into strips and then season them in the pan where you have browned the shallot.
Blanch the peas for 2-3 minutes in salted water, drain and keep aside.
Wash the dandelion plants well and blanch them too for 5 minutes, drain and set aside.
Wash the dandelion and borage flowers and keep aside.
In a bowl, beat the eggs for a few minutes, add the yoghurt, Parmesan cheese and mix well.
Add all the vegetables, chopped parsley, marjoram leaves and chopped chives, and the peas; mix well, refrigerate for 10 minutes.
Preheat the oven to 200 degrees.
Line a 22 cm mould with baking paper.
On a work surface, make a well with the flours, add the yeast, a pinch of salt and add water, as much as necessary to obtain a soft dough.
Roll out the dough and line the mould.
Take the filling from the fridge.
Add the dandelion and borage flowers and mix gently.
Pour the filling into the pastry shell and level out well, trim the edges of the pastry.
Fold the edges of the pastry inwards.
Bake for about 25 minutes.
Remove from the oven, serve warm or at room temperature.
Ideal to accompany your outings and picnics.
