Ingredients
- 250 g black salsify
- For the dough
- 150 g white flour
- 75 g butter
- 50 g water
- ½ tsp. salt
- 600g water to cook the salsify
- For the filling
- 6 eggs
- 150 g ricotta cheese
- 150g Gruyere cheese in pieces
- 8-10 sprigs of fresh thyme
- salt and pepper
Instructions
- Preheat oven to 180°C.
- Add the flour, butter, water and salt and blend for 20 seconds at speed 4.
- Peel the black salsify. To prevent your hands from becoming sticky, wear gloves when peeling or peel them immersed in water with 2 tablespoons of vinegar. Be sure to sprinkle the black salsify with a little lemon juice once peeled, otherwise it will turn brown.
- Cut them into sticks 5-8 cm long and put 600g of water in the bowl, insert the cooking basket and put the salsify in it, then steam for 35 min/Varoma/Speed 1. Remove the cooking basket with a spatula and set aside. Empty and dry the
- bowl.
Meanwhile, grease a pie pan with butter and flour. Roll out the pastry in the pie tin. Use your hands to carefully press it into the sides. Prick the bottom with a fork and bake the pastry for 20 minutes. - Put the gruyere cheese in the mixing bowl and grate for 10 sec/speed 10.
- Add the eggs, ricotta, fresh thyme, salt and pepper and mix for 15 sec/speed 4.
- Add the black salsify and pour the mixture into the pre-baked pie crust. Bake for 40 minutes.
Recipe & Picture: Liz Sinner
