1 cup (ch) of all-purpose flour
3 cups of trigo
1 teaspoon of salt and sugar
1/2 cup (ch) of butter
1 egg
Filling
1 hand full of cauliflower florets
1 tablespoon of olive oil
2 eggs
3 egg yolks
1 cup (ch) of heavy cream
1 cup (ch) of milk
Salt and pepper to taste
1 cup (ch) of all-purpose flour
3 cups of trigo
1 teaspoon of salt and sugar
1/2 cup (ch) of butter
1 egg
Filling
1 hand full of cauliflower florets
1 tablespoon of olive oil
2 eggs
3 egg yolks
1 cup (ch) of heavy cream
1 cup (ch) of milk
Salt and pepper to taste
1
Preheat the oven to 180°C
Mix the flour, salt, sugar and butter until a dough forms
Add the egg and mix until a ball that does not stick is formed
Wrap in plastic film and refrigerate for ten minutes
2
Open the dough and line the sides and bottom of a round 20 cm baking dish
Cover the bottom with raw peas and bake for 20 minutes
Remove the peas and let it cool
Filling
Sauté the cauliflower with salt in olive oil
Add the remaining ingredients, pour into the dough
Bake until golden.
