Herb Witch Crow
easy
90 mins
90 mins
Ingredients
- 200 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 4 Eggs (size M)
- 125 g Butter
- 2 Federation mixed herbs (e.g. tarragon, thyme, rosemary, sage, wild garlic, parsley and basil)
- 1 glass (370 ml; separation weight: 180 g) Vine leaves, in brine
- 1/2 bunch Spring onions
- 2 Garlic cloves
- 1 TEASPOON Olive oil
- 2 Egg yolk (size M)
- 150 g ripened cream
- 125 ml Milk
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Chillies
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
Directions
- 1
Knead the flour, 1 pinch of salt, nutmeg, 1 egg, butter in flakes and possibly 1-2 tablespoons of cold water to a smooth dough. Grease a square tart tin (20 x 20 cm). Roll out the dough on a floured work surface and line the mould with it. Refrigerate the base for about 1 hour. Wash the herbs, dab dry, put some aside for garnishing. Pluck the rest and chop finely.
- 2
Drain the vine leaves. Put about half of them aside. Chop the rest finely. Wash spring onions and cut into rings. Peel garlic and press it through the garlic press. Heat the oil in a pan. Sauté the spring onions and garlic. Add herbs and vine leaves and steam briefly. Mix 3 eggs, 2 egg yolks, sour cream and milk. Stir in herb mixture. Season to taste with salt and cayenne pepper. Line the pastry base with vine leaves set aside.
- 3
Add herbs and vine leaves and steam briefly. Mix 3 eggs, 2 egg yolks, sour cream and milk. Stir in herb mixture. Season to taste with salt and cayenne pepper. Line the pastry base with vine leaves set aside. Pour the herb mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Garnish with set aside herbs and chillies
Nutrition Facts
210 kcal
13 g
14 g
6 g
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