Buckwheat flour is the discovery of the year 2018! I have just made this flour, which warms from the inside, a firm ingredient in my autumn kitchen. The homemade shortcrust pastry becomes a highlight along with the new great tray, which thanks to its air holes produces crispy quiches and pies.
- 250g half white flour
- 200g buckwheat flour
- 150g salted butter from Brittany
- 1 portion of blanc Fromage (approx. 80g)
- 300g baby spinach
- 2 shallots and a clove of garlic
- 150g brown mushrooms
- 80g bacon cubes
- Salt, pepper and dried basil
- 3 tablespoons of Creme Fraîche
- 80g of Pyrenean cheese or other recent hard cheese
- Prepare the dough as follows: Mix the half white flour with the buckwheat flour. Crumble the salted butter with your fingers and add the blanc Fromage. Now knead everything well together.
- Roll out and place on a 28cm round (greased) tray and prick with a fork.
- Wash the baby spinach well and let it drain. Cut the leaves into thirds with a knife (cut into small pieces).
- Coarsely chopped the shallots and the clove of garlic
- Cut the mushroom into quarters and add the bacon cubes
- Season with salt, pepper and dried basil and add 3 tablespoons of Creme Fraîche
- Mix everything together by hand in a large bowl. If the whole thing seems too compact, make it “more liquid” with a little milk or cream.
- Then spread the mixture on the bottom of the dough.
- Cover about 80g of Pyrenean cheese cut into small pieces or other recent hard cheese on the top.
- Bake in the oven at 220g circulating air for 25 – 35 minutes.