For the crust:
1/3 cup sour cream
3 tbsp + 1 tsp milk
3 tbsp + 1 tsp canola oil
1/2 tsp salt
1 cup + 1 tbsp whole-wheat flour
1 1/2 tsp baking powder
For the filling:
9 oz grated cheese Gruyère and Emmental
2 eggs
3/4 cup heavy cream
1/3 cup sour cream
1/4 tsp salt
Pinch nutmeg
Freshly ground black pepper
2 tsp chopped fresh thyme
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare: Preheat oven 350°F.
9x13 inch baking pan lined with parchment paper, hang over the paper.
It’s easier to transfer later.
SECOND:
Make the crust: Place sour cream, milk, oil, salt, in a medium bowl.
Whisk it until creamy batter.
Add flour, baking powder and mix it.
Put the dough onto flat floured surface and knead it quickly until a smooth dough.
THIRD:
Roll and bake: Roll out the dough to fit in to the pan.
Bake it for 10 minutes.
Meanwhile prepare the filling.
FOURTH:
Make the filling: Grate cheese.
Place eggs, heavy cream, sour cream, salt, nutmeg, few grinds of black pepper and thyme in a large bowl.
Whisk it well.
Add grated cheese into egg mixture.
Whisk it until combined.
FIFTH:
Pour and bake again: Take the dough out from the oven.
Pour the cheese filling evenly on the crust.
Bake it for 35-40 minutes.
Until top is golden brown.
SIXTH:
Cut it: Take it out of the oven and let it cool in the pan.
Use the edges of parchment paper to slide it onto a cutting board.
Cut into squares pieces.
SERVE THEM.
Serve them. Serve them with a nice glass of wine as hors d'oeuvres.
