It’s been too long since I posted a pie recipe, I feel. Let me remedy that.
This pie is a recipe that I adapted from the medieval recipe for Torta of Herbs in the Month of May, and I think that it works just as well as a savoury entree or main dish as for a sweet dessert. Personally, I prefer the savoury version, substitute my own favourite herbs and reduce the sugar in it, so here’s my personal recipe:
For the pie shell: 2 cups of flour and 1 cup of rolled oats, 150g (salted) butter, a dash of water.
Makes a standard pie shell, but the oats give the whole thing an interesting bite! If the dough doesn’t want to come together, add a bit more flour or reduce the amount of oats.
For the filling:
2-3 eggs (depending on size)
2Tsp. thick Turkish yoghurt
ca. 75g yellow cheese (Gouda works well)
1 big handful of fresh herbs of your choice, e.g.:
Grind the cheese in the blender first, then add the rest of the ingredients and blend until the herbs are chopped fine. Pour out into your pre-baked pie crust and bake at 200C for ca. 20 minutes (or until done).
For a sweet variant add grated ginger and more honey/sugar, and perhaps replace the yoghurt and yellow cheese with some sort of fresh cheese or cream cheese.