My petit-chef and I: Quiche cu leurda si branza de burduf (Wild garlic quiche with salty cheese)

Scroll down for English recipe

A venit vremea ca bucataria mea sa primeasca un ajutor. Sous- chef- ul meu e antrenat la cele mai inalte scoli  si are o pregatire de elita. Foarte greu l-am convins sa mi se alature, dar in cele din urma am reusit. Sa vi-l prezint:

Aici isi folosea talentele ca sa masoare faina :))))
Prima reteta facuta in cooperare cu sous- chef R (care are 13 ani) este un Quiche de primavara. Adica o tarta sarata, cu leurda.
Am ales sa-l implic si pe R in proiect, pentru ca eu consider ca nu numai fetele trebuie sa stie sa se descurce in bucatarie. Chiar daca la inceput a fost putin mai neindemanatic, a reusit pana sa si intinda foaia de tarta. Sunt mandra de el!

Ingrediente (pentru o tava de 24 cm):

Pentru blat

• 150 g faina
• 60 g unt
• 1 lingurita sare
• 3-4 linguri de apa rece

Pentru umplutura

• 2 oua
• 200 g branza de burduf
• 200 ml smantana
• 4 legaturi de leurda
• 50 g unt
• piper cu lamaie de la Kotany, dupa gust
• 1 lingurita maghiran, de la Kotany

Cum se face:

• Eu am folosit robotul de bucatarie, dar se poate face totul cu mana la fel de bine
• In cuva robotului pune faina, untul, sarea si 3 linguri de apa rece.

• Amesteca putin. Daca nu se formeaza o bila de coca mai adauga cate o lingura de apa. Nu amesteca mult, ci numai pana ce coca s-a format.
• Scoate coca din cuva.

  

•  Inveleste-o in folie de plastic si pune-o in frigider minim 30 minute

• Cand ai scos coca din frigider, incalzeste cuptorul la 190 C
• Pe masa data putin cu faina intinde coca cu sucitorul, pana cand e destul de mare sa acopere tava de tarta

•  Pune coca in tava, apasand bine pe curbele de pe margine. Inteapa-i fundul din loc in loc cu o furculita. Pune hartie de copt pe  fundul tartei si umple-o cu boabe de fasole. Modul acesta de a coace tarta se numeste "in orb" si se face asa pentru ca fundul tartei sa nu se umfle si sa se deformeze.

• Coace tarta 15 minute, nu total
• In acest timp prepara umplutura: incalzeste untul intr-o tigaie si soteaza putin leurda taiata bucati, pana se inmoaie ( cam 3-4 minute)
• Bate ouale, apoi amesteca smantana, branza, maghiranul si putin piper.
• Scoate coaja de tarta din cuptor, si cu grija scoate boabele de fasole si foaia de copt. Pune in ea leurda

• Toarna deasupra amestecul cu oua 

• Baga la cuptor pentru 15 minute, la 180 C, sau pana ce umplutura este facuta (nu mai e moale).
• Cand o scoti din cuptor mai presara putin piper

• Tarta se poate manca rece sau calda

Pofta buna din partea mea si a  ajutorului de bucatar

English version

It's time for me to have a help in my kitchen. My sous-chef is trained at the most distinguished schools. It was very hard to convince him to join me, but eventually I succeeded. I present to you: sous chef R. You can see him in one of the pictures using his talents to measure flour :)))) 

The first recipe made in cooperation with sous-chef R (which is 13 years old, by the way) is a spring quiche. That is a salt crust with wild garlic filling. 

In the filling I used a special cheese from Romania, called " Brinza de burduf", which according to Wikipedia: "is a salty type of cheese, with sheep's-milk cheese, has a strong flavour and slightly soft in texture. To obtain it, sweet caş is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep’s stomach, or into a sheep’s skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark. The cheese can be consumed even if kept for a long time in a sheep’s stomach or in a sheep’s skin. If kept in pine bark, the cheese gets a specific pine resin flavour. The cheese is specific to southeastern Transylvania, Romania" 
Instead of this you can use goat cheese or any salty, soft cheese.

I chose to involve R in this project, because I believe that not only girls should know how to cope in the kitchen. Although at first it was a little clumsy, finally managed even  to stretch the dough. I'm proud of him! 

Ingredients (for a 24 cm tart tray)


 For the dough

•     150 g flour
•     60 g butter
•     1 teaspoon salt
•     3-4 tablespoons cold water

For the filling

•     2 eggs
•     200 g Romanian "brinza de burduf" or goat cheese
•     200 ml cream
•     4 bundles of wild garlic
•     50 g butter
•     black pepper, to taste
•     1 teaspoon marjoram

How To:

• I used my food processor, but can do everything by hand as well
• In the food processor put flour, butter, salt and 3 tablespoons of cold water.
•  Mix slightly. If it does not form a ball of dough add one tablespoon of water. Do not mix much, but only until the dough has formed.
•  Remove dough from bowl.
• Wrap it in plastic wrap and put it in the refrigerator at least 30 minutes
• When you remove the dough from the refrigerator, heat oven to 190 C
• Sprinkle a little flour on the table and stretch the dough until it's big enough to cover the tart tray
• Place dough in pan, pressing well on the curved edges. Pierce the dough from place to place with a fork. Put parchment paper on the bottom of the tarts and fill it with beans.
  
• Bake tart 15 minutes, not total
• Meanwhile prepare the filling: Heat butter in skillet and saute a little the chopped wild garlic until soft (about 3-4 minutes)
• Beat eggs, then whisk in the cream, cheese, marjoram and a little pepper.
• Remove tart from oven and carefully remove the beans and baking sheet. Pour the wild garlic in it
•  Pour egg mixture over
•  Bake in oven for 15 minutes at 180 C, or until the stuffing is done (no soft).
• Sprinkle some black pepper over it
• You can eat it cold or hot

  Bon apetite from me and my sous chef!