ingredients

Cesto:

280 g plain flour 140 g butter 1 KL crushed cumin 1 Pinch Salt 8 tbsp water

Filling:

3 tbsp sour cream 100 g soft Cottage Cheese 1 clove garlic 3 pcs egg 2 tbsp fresh herbs 350 g coloured peppers 100 g leek 150 g g grated hard cheese 1 pinch salt 1 pinch ground black pepper a little oil

progress

1. Put the cubed butter, flour, cumin, salt and water in a food processor. Knead into a smooth dough and fill the pie tin so that the dough extends up the sides. Prick it with a fork and put it in the fridge for at least an hour. 2. Cover the body and the edges with baking paper and top with dry peas or beans. Place the hull in a preheated oven at 180°C and bake for about 20 minutes. 3. Meanwhile, prepare the Filling. In a bowl, mix the cream, cottage cheese, pressed garlic, eggs, chopped herbs, salt and pepper. Stir the sliced peppers and sliced leeks into the filling. 4. Spread the filling over the pre-baked crust, sprinkle with grated cheese and bake for another 40 minutes.