Crust: 1 cup of wheat flour
1 tablespoon of butter
2 tablespoons of oatmeal
Half teaspoon of salt
One egg, beaten lightly
Half cup of low-fat milk
Half cup of light cream cheese
Crust: 1 cup of wheat flour
1 tablespoon of butter
2 tablespoons of oatmeal
Half teaspoon of salt
One egg, beaten lightly
Half cup of low-fat milk
Half cup of light cream cheese
Crust: Sift the flour over a flat surface to form a mound
Make a hole in the center and add the butter, oatmeal, and salt
Knead with your fingertips and, if needed, add water to help
Form a ball and wrap it in plastic film
Refrigerate for 20 minutes
Fillling: In a skillet, sauté the garlic and onion in butter for 3 minutes
Season with salt and let cool
Combine all other ingredients and the filling mixture in a bowl
Mix delicately and reserve
Baking: Preheat the oven to 180°C
With a rolling pin, roll out the crust to a thickness of 0.5 cm and line a low, round baking dish of 22 cm diameter
Fill with the filling and bake until the cream is golden brown and consistent.
