This rich, multi-layered egg tart is made with using minced pork, fresh herbs and three types of cheese. Kish from Bobby Fly is best served with nutty pesto smack with parmesan and jalapenos for spiciness. Share with друзьями: 
Photo of the dish: ДжонниMiller Time: 2 hours. 40 min Difficulty: medium Servings: 6-8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For the test:
- 1 and 3/4 Art. flour, plus more for powder
- 0.5 tsp shallow sea salt
- 110 gr. sliced cold butter
- 3 tbsp. l cold lard (fat melted from fat), sliced
For the sauce:
- 6 jalapenos peppers
- 1.5 tbsp. fresh cilantro
- 1 clove garlic
- 3 tbsp. l pine nuts
- 0.5 tbsp. olive oil
- 1/4 Art. grated parmesan cheese
- Salt and freshly ground pepper
For filling:
- 110 gr. soft goat cheese
- 1 tbsp. l rapeseed oil
- 220 gr minced pork with spices
- 1.5 tbsp. grated fountain cheese
- 1/4 Art. finely grated kotiha cheese
- 2-3 feathers of green onions, finely chopped
- 2 tsp chopped fresh thyme
- 4 large eggs
- 1 tbsp. whole milk
- 1 tbsp. fat cream
Recipes with similar ingredients: flour, lard, jalapenos, cilantro, garlic, pine nuts, parmesan cheese, goat cheese, minced meat pork, fountain cheese, kotikh cheese, green onion, thyme, eggs, milk, cream
Recipe preparation:
- Make the dough: Mix the flour and salt in the kitchen combine, mixing the mixture several times. Add butter and lard to flour and mix until the mixture forms big crumb. Add 1/3 tbsp. ice water, a few tablespoons at a time without turning off the combine until a homogeneous mass is obtained. (Add an additional 2 tbsp. Of ice water if the dough too dry.) Form a circle from the dough, wrap it in food film and send to the freezer to cool at least for 1 hour
- Pour chilled dough onto lightly sprinkled flour surface and roll into a circle whose diameter is 30 cm. Place the dough in a corrugated form with a removable bottom, gently pushing it along to the sides; cut the excess dough. Cover the dough with plastic wrap and cool to a solid state, about 20 minutes.
- Meanwhile, make pesto sauce: Preheat the oven for top fire or grill. Put jalapenos on a sheet for baking and cook, turning, until they are toast for about 5 minutes. Remove the stems and seeds. Grind pepper jalapenos, cilantro, garlic, pine nuts and olive oil in food processor until the mixture has a consistency sauce. Add parmesan, salt and pepper to taste; whisk a few time. Cover the sauce, then refrigerate until served.
- Preheat the oven to 190 ° C. Put the test form on baking sheet, cover the dough with parchment paper and sprinkle over heat resistant cargo. Bake until the edges are slightly brown, about 20 minutes Remove parchment with cargo and continue. bake the cake for about 20 minutes, until golden brown. Little cool the cake pan on the wire rack.
- Meanwhile, prepare the filling: Reduce the temperature. ovens up to 170 ° С. Put goat cheese in the freezer camera for 10 minutes (So it will be easier to cut). Incense rapeseed oil in a large frying pan over high heat until it will hiss. Add minced pork and sauté until golden. color, about 5 min., kneading with a wooden spatula. Via skimmers place it on a plate covered with a paper towel, then cool slightly. Cut frozen goat cheese into slices 1 cm.
- Fill the fontin cheese, kotiha cheese, green onion, minced meat and thyme. Beat the eggs in a large bowl; pour in milk and cream and mix until smooth. Pour the mixture onto the cake and spread goat cheese slices evenly on the surface. Bake until golden filling, but the middle should remain slightly liquid, 40-50 minutes Cool the quiche for at least 20 minutes. before serving. Cut it into pieces and serve with jalapeno pepper pesto sauce.
