INGREDIENTS (Recipe for 20x30 cm pan):
For the shortcrust pastry:
- 300 g of whole wheat flour
- 150 g of cold butter
- 1/2 teaspoon salt
- 4 tablespoons of cold water
For the filling:
- 300 g of hop shoots
- 2 eggs + 1 egg yolk
- 200 ml of cooking cream
- 6 tablespoons of grana cheese (parmesan cheese if you like)
- 150 g of Robiola (Robiola is an Italian soft cheese ) or any other soft creamy cheese will be fine
- A generous pinch of salt
Boil the hop shoots until they are tender.
Meanwhile, mix the flour with the salt and butter. Gradually add water until you get the right consistency. Cover the dough with plastic wrap and let rest in the fridge.
Mix 3 egg yolks with the grain, the creamy cheese and cooking cream, salt and pepper. Add the hop tops cut into small pieces. Leave some peaks aside for decoration. Whip egg whites and fold them into batter and incorporate it into the mixture of hops.
Roll out the dough on a baking tray. Make holes using a fork prick holes all over the bottom of the pastry. Pour the mixture and add some hops to the top as decoration.
Preheat oven to 180 °. Cooking time: 20/30 minutes.
Remove from the oven and serve warm.
Buon appetito! ;)