This gluten/lactose free and low histamine recipe is easy, yet not an every day dish. The cottage cheese pairs very well with the freshness of dill in this light pie, which is a traditional Hungarian recipe with a little twist.
Prep time: 25 mins
Cook time: 35 mins
Ingredients:
Dough
190g Rice/Corn flour
90 g Lactose free Butter
50g Lactose free creme fraiche
1 Egg yolk
Pinch of salt
Topping
Medium Zucchini
Young Gouda Cheese
Cottage Cheese Cream
500 g Lactose free Cottage Cheese
100 g Lactose free creme fraiche
20 g Chopped Dill
2 Egg yolk
1 garlic
Salt, Pepper
Step by step instructions:
1. Add the flour, butter and creme fraiche together in a bowl and mix it together. Add one egg yolk and thoroughly mix until the dough is smooth. If it’s too sticky, add a bit more flour. Put it aside to rest for 15 min.
2. While the dough rests we are going to make the cottage cheese mixture: put the cottage cheese to a clean cloth and press the excess liquid out.
3. Add the cottage cheese, dill, egg yolk, creme fraiche, salt and pepper together in a bowl and mix it thoroughly.
4. Preheat the oven for 190 C (top and bottom), slice the zucchini to fine slices.
5. Push the dough into a baking tray by hand, use baking paper to avoid sticking.
6. Fill it with the cottage cheese mixture and cover the top with slices of zucchini.
7. Bake for approx. 35 minutes.
8. At around 30 minutes backing time add the shredded cheese to the top and bake on grill function for 5-7 minutes until the top is golden brown.
Let it cool for 5-10 minutes before slicing and serving.
0 comments on “Cottage Cheese Pie”Add yours →