This is an absolutely amazing pie! It may not look the part but it is one of my very best dishes. Lots of cheese and butter and with a few drops of Cognac to give the pie a little sharpness in the taste. Hope you will enjoy this as much as my guests and myself usually do.
Serves 4
Crust:
100 ml buckwheat flour
100 ml gluten free flour mix (not self-rising)
2 tbsp Chia seeds
200 ml matured cheese (gruyere or maybe cheddar)
150 g butter
2 tbsp cold water
Filling:
300 ml single cream
3 eggs
200 ml matured cheese (gruyere or maybe cheddar)
2 tablespoons of Cognac
Salt and pepper to taste
Sauce:
200 ml Sour Crème
1 tbsp tomato puree
1 tsp honey
1/2 garlic clove, crushed
- Combine the ingredients for the crust. Let stand for 20 minutes to let the Chia seeds gel.
- Heat oven to 225C
- Press into one large pie dish. Or use 4 individual pie molds. Place in a freezer for 15 minutes or refrigerate for 30 minutes.
- Bake the pie crust in the oven for about 15 minutes.
- Mix the filling and pour into the pre-baked crust. Bake in the oven for another 20-25 minutes.
- Combine the ingredients for the sauce.