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<\/figure>\n\n\n Ingredients<\/strong>\n <\/h3>\n\n\n\nFor the dough:<\/p>\n\n\n\n
\n- 240g flour – Moulin de Valangin<\/li>\n\n\n\n
- 1 egg yolk – Ferme des Tourbi\u00e8res<\/li>\n\n\n\n
- 75ml rapeseed oil – Domaine des Pr\u00e8s d’Areuse <\/li>\n\n\n\n
- 1 big pinch of salt <\/li>\n\n\n\n
- 1 centilitre wine – Unfiltered Sandoz Vins<\/li>\n\n\n\n
- 1\/2cc baking powder <\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n\n
To brown 1 egg beaten with 3 tablespoons rapeseed oil <\/p>\n\n\n\n
For the stuffing:<\/p>\n\n\n\n
\n- 150g fresh spinach <\/li>\n\n\n\n
- the tops of a bunch of radishes <\/li>\n\n\n\n
- half a shallot <\/li>\n\n\n\n
- a small bunch of chives <\/li>\n\n\n\n
- a small bunch of flat-leaf parsley <\/li>\n\n\n\n
- a fresh goat’s cheese – Chanteur du Chasseral Ligni\u00e8res <\/li>\n<\/ul>\n<\/div>\n\n\n\n\n
Pickles :<\/p>\n\n\n\n
\n- 1 purple carrot <\/li>\n\n\n\n
- 1 bunch radishes <\/li>\n\n\n\n
- 1 shallot <\/li>\n\n\n\n
- 1 glass of vinegar <\/li>\n\n\n\n
- 1 glass boiling water <\/li>\n\n\n\n
- 1cc salt <\/li>\n\n\n\n
- 1cs sugar <\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n\n
Salad:<\/p>\n\n\n\n
\n- 2 handfuls of lions’ teeth <\/li>\n\n\n\n
- 1cc honey – Au Gr\u00e9 des Saveurs<\/li>\n\n\n\n
- 2cs rapeseed oil – Domaine des Pr\u00e8s d’Areuse <\/li>\n\n\n\n
- 1 tbsp tarragon vinegar <\/li>\n\n\n\n
- 1 pinch salt <\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
\n Preparing<\/strong>\n <\/h3>\n\nStart with the dough. Mix the dry ingredients in a bowl, then add the wet ingredients. Knead the dough for about ten minutes until it forms a smooth, plump ball. Then let it rest under a damp cloth for at least half an hour. <\/p>\n\n
Finely chop all the herbs in the filling, then mix with the fresh goat’s cheese until smooth. <\/p>\n\n
Peel and slice the carrots into large chunks, cut the radishes into halves or quarters depending on their size, finely chop the shallot, then season generously with salt and leave to drain for a few moments in a bowl. Cover with a mixture of boiling water, sugar and vinegar, and leave at room temperature until ready to serve. <\/p>\n\n
When the dough has rested sufficiently, start rolling it out as thinly as possible. First, generously flour the dough, then crush it with the palms of your hands to obtain an oval shape, then slowly roll it out with a rolling pin, flouring regularly to prevent sticking. Turn it over from time to time, spreading it out until it becomes transparent. The result should be an oval about a metre long. <\/p>\n\n
Top the pastry with the filling, spreading it out in an even line 5-6cm thick along its length, then brush with the egg and rapeseed oil mixture. Then fold one side over the other, brush again, and roll up into a long cylinder that you’ll need to stretch and crease as shown in the video. Then roll into a snail shape, place in an oiled baking tin, brush once more with the egg yolk and oil mixture, and bake at 180\u00b0c for around 20 minutes, until golden and crisp. <\/p>\n\n
For the dough:<\/p>\n\n\n\n
- \n
- 240g flour – Moulin de Valangin<\/li>\n\n\n\n
- 1 egg yolk – Ferme des Tourbi\u00e8res<\/li>\n\n\n\n
- 75ml rapeseed oil – Domaine des Pr\u00e8s d’Areuse <\/li>\n\n\n\n
- 1 big pinch of salt <\/li>\n\n\n\n
- 1 centilitre wine – Unfiltered Sandoz Vins<\/li>\n\n\n\n
- 1\/2cc baking powder <\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n\n
To brown 1 egg beaten with 3 tablespoons rapeseed oil <\/p>\n\n\n\n
For the stuffing:<\/p>\n\n\n\n
- \n
- 150g fresh spinach <\/li>\n\n\n\n
- the tops of a bunch of radishes <\/li>\n\n\n\n
- half a shallot <\/li>\n\n\n\n
- a small bunch of chives <\/li>\n\n\n\n
- a small bunch of flat-leaf parsley <\/li>\n\n\n\n
- a fresh goat’s cheese – Chanteur du Chasseral Ligni\u00e8res <\/li>\n<\/ul>\n<\/div>\n\n\n\n\n
Pickles :<\/p>\n\n\n\n
- \n
- 1 purple carrot <\/li>\n\n\n\n
- 1 bunch radishes <\/li>\n\n\n\n
- 1 shallot <\/li>\n\n\n\n
- 1 glass of vinegar <\/li>\n\n\n\n
- 1 glass boiling water <\/li>\n\n\n\n
- 1cc salt <\/li>\n\n\n\n
- 1cs sugar <\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n\n
Salad:<\/p>\n\n\n\n
- \n
- 2 handfuls of lions’ teeth <\/li>\n\n\n\n
- 1cc honey – Au Gr\u00e9 des Saveurs<\/li>\n\n\n\n
- 2cs rapeseed oil – Domaine des Pr\u00e8s d’Areuse <\/li>\n\n\n\n
- 1 tbsp tarragon vinegar <\/li>\n\n\n\n
- 1 pinch salt <\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
\n Preparing<\/strong>\n <\/h3>\n\n
Start with the dough. Mix the dry ingredients in a bowl, then add the wet ingredients. Knead the dough for about ten minutes until it forms a smooth, plump ball. Then let it rest under a damp cloth for at least half an hour. <\/p>\n\n
Finely chop all the herbs in the filling, then mix with the fresh goat’s cheese until smooth. <\/p>\n\n
Peel and slice the carrots into large chunks, cut the radishes into halves or quarters depending on their size, finely chop the shallot, then season generously with salt and leave to drain for a few moments in a bowl. Cover with a mixture of boiling water, sugar and vinegar, and leave at room temperature until ready to serve. <\/p>\n\n
When the dough has rested sufficiently, start rolling it out as thinly as possible. First, generously flour the dough, then crush it with the palms of your hands to obtain an oval shape, then slowly roll it out with a rolling pin, flouring regularly to prevent sticking. Turn it over from time to time, spreading it out until it becomes transparent. The result should be an oval about a metre long. <\/p>\n\n
Top the pastry with the filling, spreading it out in an even line 5-6cm thick along its length, then brush with the egg and rapeseed oil mixture. Then fold one side over the other, brush again, and roll up into a long cylinder that you’ll need to stretch and crease as shown in the video. Then roll into a snail shape, place in an oiled baking tin, brush once more with the egg yolk and oil mixture, and bake at 180\u00b0c for around 20 minutes, until golden and crisp. <\/p>\n\n