Fennel and cheese cake
Several years have passed (I think 3), since we sowed the fennel, I already had hopes lost that some bulb would come out, and finally, as if by magic, three have appeared. You can imagine the illusion that has made me, so neither short nor lazy I started to prepare my first recipe with him, a cake, which in honor of the truth I have to say that it was delicious.
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Let's go with the recipe !!
Fennel and cheese pie
For the dough:
250 g. of confectionery flour
5 g. of salt
10 g. of sugar
125 g. of softened butter cut into cubes
1 medium egg
40 g. of very cold water
We make a volcano with the flour and we throw in it the butter, egg, salt and sugar. We mix.
We add the water and knead it without excess, until it has a grainy texture.
We make a ball, wrap it in transparent film and leave it in the fridge at least 1 hour.
After this time we remove the mass of the frigo, we place it between 2 transparent films and we stretch it with the roller until it is thin. we remove the film and place it in the mold. We remove what we have over the edges by rolling the roller over and puncture the base with a fork.
Preheat the oven to 200º, with heat up and down,
On the dough we put a vegetable paper, on top we place a weight of dried vegetables and bake 15 minutes.
We remove the pulses and the paper and continue baking 5 more minutes at 190º.
For the filling:
500 g. of fennel (I used 3 bulbs)
200 ml. of cooking cream
160 g. of grated cheddar cheese + other 100 g. to sprinkle
2 tablespoons of extra virgin olive oil
Ground black pepper
We clean and cut the fennel bulbs in julienne.
We put to heat in a pan the 2 tablespoons of oil and sauté the fennel for 10 minutes, until it is a little golden.
Let cool a little and mix it with the other ingredients of the filling.
We pour the mixture on the base of dough that we have in the mold, sprinkle over 100 g. of grated cheese and put in a preheated oven at 190º for 30-35 minutes, until golden brown.
We serve hot, although for my cold taste it is much better.
** This recipe dough is ideal for both sweet and savory pies, I left some dough and I left it in the fridge wrapped in transparent film and the next day I made Juana's lemon cake with it. ¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡If you see that the dough browns a lot you cut a circle a little bigger than the size of the mold and another inner circle that leaves the filling in the open so that it can be browned and placed on top of the cake, thus the edges of dough will be protected and will not be burned.
Source of the dough: Webos fritos