- Short-baked dough - 230 Grams
- Almond crumb - 4 st. spoons
- Cheese grated - 200 Grams
- Cooked beetroot - 250 Grams
- Milk - 150 Milliliters
- Cottage cheese soft - 150 Grams
- Eggs of chicken - 2 pieces
- Dry herbs - - To taste (rosemary, oregano, thyme, etc.)
- Salt - - To taste
On baking paper roll out a ready-made short-baked dessert into a layer with a diameter of 30 cm. Well, or cooked with his own hands - whoever he likes. We take the form for baking, we put in it dough directly on baking paper. We form beautiful sides, pierce the dough with a fork in several places. Sprinkle the dough with almond crumbs. This is not done for the sake of taste - just almond crumb will absorb beet juice, which will be released during baking. Large rubbed cheese. We grate the beetroot on the same grater, mix it with cheese. We spread cheese-beet filling on the dough. Too tightly tampering is not necessary, let the filling remain loose. In another bowl, mix cottage cheese, milk and yolks. There we also add whipped protein. Add salt and dried herbs to taste. The resulting mass of fill our stuffing pie. We put the cake in the oven, preheated to 220 degrees, and bake for 30-35 minutes. We remove the prepared pie from the oven, remove it from the mold and cool it a little. We serve warmly. Bon Appetit!
Servings: 8