40 minutes (2 hours including rest and baking)
1 cake tin (22-25 cm in diameter)
25 g Agrain® 01 Pilsner Spent Beer Grain Flour
75 g wheat flour
75 g "Ølands"-wheat flour
1 tsp fine salt
110 g cold butter
2 tbsp water
1 squash (medium size)
1 pack of firm goat cheese
5-6 tbsp Skyr (without flavor)
Mix the three kinds of flour in a bowl with the salt. Cut the butter into small pieces and mix with the flour and salt. Use either a food processor or a fork. The texture should be like grated cheese. Add water and quickly mix the dough. It should not be kneaded, just assembled and shaped into a flat "plate". Cover with plastic wrap and place in the fridge for at least 1/2 hour.
For the filling, clean the leek and squash. The leek is cut into thin slices, while the squash is cut into slices of about 1/2 cm thickness. Heat a frying pan with a little olive oil. First fry the leek slices so that they just collapse. Pour them in a bowl and set aside. Then fry the squash slices for a few minutes on each side – let them get a bit of colour. Sprinkle the slices with dried thyme, salt and pepper. Stir the egg with Skyr in a seperate bowl.
Turn on the oven on 200 degrees hot air. Rub the cake tin with a bit of olive oil. Roll out the tart dough so it fits in the cake tin. Make sure to finely place the dough up and around the edges and press it lightly. Prick the dough with a fork. Pre-bake the tart for 10 minutes on 200 degrees hot air.
Then take the tart out of the oven and reduce the oven temperature to 180 degrees. Fill the pie first with the egg and yoghurt mixture, then the leeks. Cut the goat's cheese into thin slices and layer them with the courgette slices. Give everything a dash of dried thyme, salt and pepper. Bake in the oven at 180 degrees for about 20 minutes, until the egg mixture has set.
Serve with a good salad.
Tip: If you don't like goat's cheese, you can use feta instead.
NOTE. Nutritional information applies to pie dough only.