Lorenza Ávila

Recipes:

2 Photos

Upload your Photo

Lorenza Ávila

Poro and Goat Cheese Pie

Name: Poro and Goat Cheese Pie
Prep time: 130 min
Cook time: 130 min
Yield: 8
Cuisine: Francesa
Ingredients: 4 tablespoons Water, cold for pasta; 3/4 teaspoons cider vinegar, apple (for pasta); 1 1/2 cups flour, for pasta; 3/4 teaspoons salt, for pasta; 1 bar unsalted butter, cold (for pasta); 1/2 cups whole milk; 1/2 cups whipping cream; 1 egg, big; 1 egg yolk; 1/4 teaspoons salt; 1/2 cups goat cheese, in pieces; 1/2 bars unsalted butter; 4 leeks, large (white and light green), cut in half and in pieces of 1/4 inch; 2 tablespoons Water; 1/2 teaspoons salt

2h 10 mins

Hight

1 comments

Lorenza Ávila

	14
Favorites

Collections

Glider

Super List

Upload a picture

To print

A delicious recipe for pore cake and goat cheese. Although it requires a lot of time, it's worth it. The flavors of goat cheese and pores make this dish an exquisite delicacy!

Learn more about Lorenza Ávila

Ingredients

8 portions

Select all ingredients

Preparation

To prepare the pasta, mix 4 tablespoons of ice water with the vinegar in a small bowl. Mix the flour and salt in a food processor and add the butter in pieces and press so that it is incorporated into the mixture. With the processor in motion, add the mixture of water and flour little by little. Process until thick lumps are formed. If the dough seems very dry, you can add extra ice cubes of water.

Form a ball with the dough and flatten it into a thick disk shape. Wrap the pasta in plastic paper and refrigerate for at least 2 hours.

Preheat oven to 375 F (190 ° C). Put a little flour on a work surface and spread the dough until it covers a 12-inch diameter pie pan. Put the dough in the mold covering the edges and sides very well. Put aluminum foil over the pasta and fill with beans. Bake about 30 minutes and remove the foil and beans. Return the cake to the oven until the pasta is golden, between 20 and 25 minutes.

In a large pot, melt the butter (1/2 stick) over medium heat. Add the pores and move so that they are covered in butter. Add the water and salt and cover the pot, reduce the heat to low. Cook until the pores are soft, moving so that it does not stick for about 25 minutes. Uncover and cook so that the remaining liquids evaporate, between 2-3 minutes.

Mix the milk, cream, egg, yolk and salt in a medium bowl. Add 1/4 cup of goat cheese over the pasta in the mold and, also, the pore mixture, sprinkle with the rest of the cheese. Pour the milk mixture on top. Cook until the filling inflates and the center is cooked, between 35 and 40 minutes. I chilled on a rack and pulled out of the mold. Serve the cake at room temperature.