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I was very surprised that the recipe for pie with herbs and cheese that has long been lying in the stash was somehow forgotten. But this tasty pie has never let me down: the base is crispy and crumbly, and the filling is fragrant and moderately spicy. And very cheesy. Today I’m making the filling out of a mixture of hard cheese and melted cheese. This combination makes the middle soft and the crust golden. But you can make the pie with melted cheese. I also really like adygeyan (then the filling is a bit salty) or mozzarella (which is sold locally in small heads).
Shortbread dough, at first glance, is the easiest to make – you don’t have to whip it, or proof it for hours, or roll it out countless times. You mix the butter with the flour and the egg and you’re done. It’s such a win-win. It’s delicious and quick.
Preparation:
- First, tackle the shortbread dough. If you don’t know how to make shortbread pie dough – I’ll show you a very quick and easy recipe. Sift the flour into a bowl, mix it with salt. In the same place rub the butter (take it out of the fridge), add an egg yolk, water and vinegar-buttered soda.
- Quickly knead the shortbread dough, form it into a ball, wrap it in clingfilm and place in the freezer for 15-20 minutes.
- While the dough is cooling, make the filling. Rinse the greens under running water, tear the sprigs of dill and parsley leaves from their stems, dry and finely chop.
- Whisk the four egg whites until stiff and frothy.
- Combine both types of cheese in a bowl, grated on a grater with medium holes. Add three yolks separated from the whites, salt and pepper the ingredients. Mix the mass well. Add chopped greens and whipped whites, mix the cheese filling again.
- Preheat the oven to 180 degrees. Take the dough out of the freezer and roll out into a circle about 5 mm thick (5-6 cm larger in diameter than the mould – this will be the reserve for the rims). Carefully place the dough in a cake pan lined with baking paper.
- Spread the filling over the pastry, folding the edges inwards to create a small rim.
- Place the cake tin in the oven and bake for 10 minutes with the heat on the bottom, then turn up the heat and cook for another 15 minutes.
- After removing from the oven, uncover the mold and allow the cheesecake to cool.
Slice the cheese and herbs pie into triangular pieces and serve over broth or a light vegetable soup. Or maybe just for breakfast, to the kids at school, or to guests as a snack. Bon appetit!
