Pie quiche from green onions without cheese. Kish with green onions and asparagus
Kish is round open PieWhat only his recipes exists in the expanses of the Internet and culinary books, because KISH is quite difficult to spoil - it is always delicious and if it is not heavy. Today we will prepare the traditional Kish summer with fresh greens.
You will need:
For Korzi
- wheat flour (better than whole grain) - 200 g;
- butter - 90 g;
- salt - 3/4 ch. l.;
- bustyer - 1/2 C.L. or yeast;
- water.
You will also need a detachable form for baking (24 cm in diameter).
For fill:
- eggs - 1 whole egg and 1 yolk;
- creamy oil - 20 g;
- green - green onions, spinach, salad, you can arugula and a little mint;
- fresh peas - 130 g;
- parmesan cheese - 70 g;
- pathel - 300 ml (can be replaced by cream)
- salt pepper.
We are preparing kish with fresh greens on the photoecept
1. Check the dough: Mix flour, salt and baking powder, add the oil and scroll it with flour. Then pour several spoons of icy water. Mix the dough, it should become smooth and not adhere to the hands.
2. Shipping paper baking and slightly lubricate oil. Put the dough on it and stretch around the edges. Try to the thickness of the crick everywhere everywhere. Punch the bottom of the future sisha fork in several places. Then put the form with the dough in the refrigerator.
Now we will deal with stuffing:
3. Melt the oil on the frying pan and spruce the finely chopped green onions on it, add peas after 2 minutes, and the last place is a salad and another greens. Sung wash, pepper and remove from the fire.
4. Sutitate on the grater of cheese and put it with the first layer for the root. After that, lay out vegetables, add a few leaves of mint to them from above.
5. Good to take care of the pointer (cream) with the egg and the second egg yolk, Add salt, pepper.
6. Fill the greenery of the egg mass. From above, you can also add some cheese.
7. Bake the kisch in the oven preheated to 180s for 40 minutes. The surface of the cake should be toasted and solid.
Serve quiche with fresh greens. It is better warm or completely cooled. We also recommend that you try to cook.
Bon Appetit!
Somehow so it happened that every year I am on the day of the victory of the pitue of a snack, disadvantaged, but it is necessarily baking. Yesterday, everything came out yesterday. It did not work out to publish everything in one day, so I write now, after KISH was destroyed by home and guests, but made unrealistic impressions on everyone who tried! It is worth it. And the fish is expensive, and the onions are green not from the garden (usually we give all my home preference), and everything is worth it!
I love red fish very much. This is generally the only thing that I eat from this family, excluding the red caviar. I don't eat two other fish, and red I prefer only weakly salty, home plug. Many do not eat it, too fat, and stands in the stores decently. Because Mom often buys a big salmon or trout, and then separates it into parts and sues fillets. If the fillet stands out for a couple of days and the salt drinks and pepper, the fish will be simply incredibly tasty!
In this recipe no salt fish, steak or fillet should be fresh. That is, you need to defrost frozen fish, and then separate it from bones and skins. This is the most nasty process, I tell you. I was doing this for the first time, with which I coped very well. But time spent not a little while it was separated by salmon. By the way. Immediately tell you about the title. Salmon, theoretically purely even, is the same as salmon. Even the trout here can approach, therefore just buy or something, or more and quietly. And the name is, because any kind of salmon here in principle is appropriate.
About the dough said not enough in the blog. Let me remind you that it is better to cook in advance, you can even since the evening. It is possible to immediately roll out in the form, and then cool, pumping over the entire surface for a fork. And you can first cool, and then roll out. If suddenly the oil starts to melt, and it will start to melt quickly only if it is not very high-quality, then re-cool the dough, and then work with him further. I still hope you use best products, high-quality and tasty so that there are no incidents and everything worked from the first time :)
In the stuffing only two ingredients, excluding the grated cheese. Parmesan is not needed, you can take cheese with mold, if you love, it combines well with red fish and is often used in the sishas in France. If you don't like this, calmly take high quality solid cheeses or firm-soft varieties. It must be lost large, and you can even easily clean it.
The fragrance itself, when I cut the feathers of Luke, did not give me rest. It seems that outside the window is already hot July and the bow, I only threw out from the garden. It is a pity that until the summer for a long time, given the weather conditions :) Nevertheless, the onions still need just such. You can also take someone if you love or if you find at all.
Pouring as always simple, my favorite for such chisys. Only cream and eggs. Salt and pepper always to taste. Even the mixer is not needed here, everything can be mixed with a wedge to homogeneity and pour pie. The oven for about 50 minutes, no less, so that shook and rose.
If you are worried about fish, then believe me, it will accurately prepare in the oven for such a number of time. Fish is very quickly baked, regardless of how it went into the oven. The fill does not prevent this, as well as the dough, so it's not necessary to think that it will not be prepared, it will definitely be like that.
In the family, I have such Tartu assesses mom. She likes unstellious combinations in a pair with a simple chopped test. You can furnace and on sandy, I think, but it will be overlooked. In this case, the fish will give a lot of juice and donyshko can slightly soften, therefore I do not advise you to cook a sandy if you make a big kish. But if the tartlets decided to prepare, then it is possible on the sandy. By the way, such mini-tarts can also decorate your holiday table.
Serve best to the red guilt, I think. And you can simply for tea. As this is a more snack breakfast dish, we still have a snacks for a snack, but for tea I baked puffs with chocolate, which I will tell you later :)
Victory Day ended, but I want to remind you of how to appreciate my fathers and grandfatches every day. We must not forget about what they did for us then, in those cold winters and hot summer days. Do not forget to be interested in how they are doing, take care and be near always, and not only at the moment when you need. They love you, they fought for us all, for peace in our country, for justice, and therefore, let's congratulate them on the victory as they deserve it. I hope yesterday you have not forgotten anyone and remembered everyone, including those who fell in battle.
Ecology of consumption. Francuz Open Pie Kish is one of the few dishes that can be in a cold form and hot. It "will have to the yard" and during breakfast, and at lunch, and for dinner.
French Open Pie Kish is one of the few dishes that can be both cold and hot. It "will have to the yard" and during breakfast, and at lunch, and for dinner. They can be happy to go home during family feasts and gatherings, and you can capture this pie with you on a picnic.
The history of Kish is originated in the 16th century, his inventors are residents of the French province of Lorrargania. From there, the name of the classic open cake - Kish Loren ( french title This province of Lorraine, it. Lothringen).
What is classic french Kish.? It is an open cake from a chopped dough saturated with butter, and therefore crumbly and slightly straly. The foundation for the silent filling is fat cream, eggs and cheese. It is difficult to imagine how many options for cooking KISH exists today - classic with smoked chest, with bow, greens, vegetables, mushrooms, fish and even ... with berries!
Weeping 8. best recipes Open pies. Experiment?
Ingredients:
250 g of sifted flour
A pinch of salt
125 g of cooled butter, grated
1 Chilled egg
3 tbsp. Spoons of icy water
For filling:
400 g of washed sorrel without stalks
2 eggs
100 g of cheese with blue mold
1 Big Sweet Red Pepper
200 g of fat cream
2 tbsp. Spoons of creamy oil
Salt, fresh black pepper to taste
How to cook kiche with sorrel, blue cheese and pepper:
1. For test: Mix flour with salt, add flakes of oil, egg, water and salt (you can use a food processor with a knife nozzle). Roll the ball, wrap the food film, remove for 1 hour in the refrigerator.
2. For filling: 2 minutes put out sorrel in butter, so that it is something like a puree, spit salt and pepper.
3. Roll the dough, lay out in shape with sides, make punctures for a fork.
4. Shattered puree mix with cream and slightly whipped eggs, laying a mixture for the crude.
5. Pepper cut along, remove seeds and membranes, cut off stripes and lay out on sorrel. From above to decompose the cheese, led by a fork.
6. Bake Pie for 30 minutes at a temperature of 180c.
7. Kish with sorrel, blue cheese and pepper is ready.
Bon Appetit!
Kish in Italian with tomatoes, basil and cheese
Ingredients:
300 g of flour
150 g of cooled butter, grated on a large grater
1 egg
8 st. Schedule of ice water
A pinch of salt
For filling:
300 g Tomato Cherry
300 ml of oily cream
2 chilled eggs
Bunch of green basilica
50 g grated cheese Parmesan
Little olive oil
Salt, pepper to taste
How to prepare Kish in Italian with tomatoes, basil and cheese:
1. For test: mix butter with sifted flour, water and slightly whipped egg, add salt. Roll into the ball, wrap the film and remove in the refrigerator for 1 hour.
2. Preheat oven to temperature 180s. Dough to roll out, put in a round shape with sides, clang for a fork.
3. Tomatoes cut in half, put it in another refractory dishes, salt, pepper, sprinkle with oil. Simultaneously with the korze, bake 25 minutes.
4. While the crude and tomatoes are baked and tomatoes are pouring: mix whipped eggs and cream, salt, add chopped basil.
5. The root spray half parmesan, lay out tomatoes, pour egg-creamy mixture, sprinkle to the remaining cheese. Bake for 20-25 minutes.
6. Serve the cake with fresh basil leaves.
7. Kish in Italian with tomatoes, basil and cheese is ready.
Bon Appetit!
Ingredients:
For dough:
280 g of flour
8 tbsp. Water spoons
For filling:
500 g of petty onions
2 eggs
300 ml of oily cream
150 g of grated cheese (Cheddar)
1 tbsp. Spoon of creamy oil
How to cook onion kish:
2. Cut the bulbs with semirings, fry to golden color on creamy oil.
3. Heat the oven to the temperature of 180c. Roll out the dough, lay out in shape with sideboards, clang for a fork and bake about 25 minutes.
4. Mix whipped eggs, cream, half of the grated cheese, add onions, salute, pepper. Stay on the root, sprinkle the remaining cheese on top. Bake 20-25 minutes to golden crust.
5. Low Kish is ready.
Bon Appetit!
Ingredients:
For dough:
280 g of flour
140 g of cooled butter, grated
8 tbsp. Water spoons
For filling:
100 g of young zucchini
85 g of podolova beans
85 g of fresh green peas
A small bundle of a dense green bow with white bulbs
300 ml of milk
1 1/2 Art. Spoon flour
2 big eggs
100 g goat cheese
Several tomato cherry
2 tbsp. Spoons of creamy oil
Salt, pepper to taste
How to prepare a large quiche with young vegetables:
1. Zucchini Cutting with sides, beans chopped along and in half, leek crumpled, tomatoes-cherry cut into quarters.
2. In the casserole to heat the butter and fry about 5 minutes the beans, zucchini, peas and green onions. There and add milk and add flour. Fry, stirring, to thickening. Cool a little.
3. Quickly knead the dough, roll into the ball, wrap the film and remove for 1 hour in the refrigerator.
4. Heat the oven to the temperature of 190s. Roll out the dough, lay out in shape with sideboards, clang for a fork and bake about 25 minutes.
5. Add whipped eggs to fried vegetables, salute well, put on the root. From above to decompose the quantity of cherry tomato and pieces of goat cheese. Bake about 40 minutes.
6. Big Kish With young vegetables ready.
Bon Appetit!
Kish with bow -Pore and mushrooms
Ingredients:
For dough:
280 g of flour
140 g of cooled butter, grated
8 tbsp. Water spoons
For filling:
4 Stem Low Side
250 g of sliced \u200b\u200bmushrooms (champignons, oyster
2 eggs
300 ml of oily cream
150 g grated cheese Gruyer
2 tbsp. Spoons of creamy oil
How to prepare a chamber with a bow and mushrooms:
1. Quickly knead the dough, roll into the ball, wrap the film and remove for 1 hour in the refrigerator.
3. In the saucepan, heat the butter and fry until the rings are sliced \u200b\u200bby rings, increase the fire and add mushrooms. Cool a little.
4. Beat the eggs, add cream and a mushroom mixture to them, half of the grated cheese, salt, pepper, put the filling on the root and sprinkle the remaining cheese.
5. Bake the cake at 25-30 minutes.
6. Kish with a bow and mushrooms is ready.
Bon Appetit!
Ingredients:
For dough:
300 g of flour
180 g of cooled butter
100 g of ground walnuts
1/2 h. Salt spoons
2 yolk.
3 tbsp. Spoons of icy water
For filling:
3 eggs
2 tbsp. Spoons of creamy oil
400 g of sliced \u200b\u200bonion-shallot
1 1/2 Art. Spoon of leafy thyme
200 g sour cream
200 ml of fatty cream
140 g of cheese with blue mold
3-4 figs cut in half
How to prepare Kish with fig and blue cheese:
1. For test: Place the flour, salt and cubes of oil in the kitchen processor, mix on the pulse mode, add walnuts. Yolksome beat with 3 tbsp. Spoons of water, add to the test. Dough roll out, put in a round shape and remove into the refrigerator.
2. For filling: Melt the creamy oil in the saucepiece, fry the bow-shallot until golden color, add thyme. Cool a little.
3. Beat eggs, mix with cream and sour cream, salt, pepper, add folded cheese. Mix with onions.
4. Preheat oven to temperature 180c. The dough is folded with a fork and bake for 30 minutes.
5. Fill the root of the filling, put the top of the generation of figs with a cut up, sprinkle thyme and bake about 1 hour.
6. Kish with figs and blue cheese is ready.
Bon Appetit!
Ingredients:
For dough:
280 g of flour
140 g of cooled butter, grated
8 tbsp. Water spoons
For filling:
150 g of young potatoes
200 g of a young spinach
300 ml of oily cream
2 big eggs
Handful of grated Parmesan cheese
10 Canned Anchovs in Olive Oil
How to cook pussy with spinach and anchovy:
1. Quickly knead the dough, roll into the ball, wrap the film and remove for 1 hour in the refrigerator.
2. Preheat oven to temperature 190s. Roll out the dough, lay out in shape with sideboards, clang for a fork and bake about 25 minutes.
3. Potatoes to boil in the uniform to sepidation, clean and cut into slices.
4. Spinach placed in a microwave for 2 minutes, cool and cut a little.
5. Mix cream, eggs, 2/3 cheese. Half Anchovs finely chop and add to potatoes and spinach. Heavily pepper. Green filling Distribute to feed, pour the creamy mixture, top it up with whole anchovies and remaining cheese.
6. Bake the cake of 40 minutes.
7. Kish with spinach and anchovy is ready.
Bon Appetit!
Ingredients:
For dough:
280 g of flour
140 g of cooled butter, grated
8 tbsp. Water spoons
For filling:
300 g of fresh raspberry
Small mint beam
200 g of fat cream
2 eggs
150 g unsalted Ricotta cheese
Handful of almond flakes
1 tbsp. Spoon of liquid honey
How to prepare Kish with Malina, Ricotta and Almond:
1. Quickly knead the dough, roll into the ball, wrap the film and remove for 1 hour in the refrigerator.
2. Preheat oven to temperature 190s. Roll out the dough, lay out in shape with sideboards, clang for a fork and bake about 25 minutes.
3. 3/4 mint leaves chop. Mix whipped eggs, leaked ricott, cream and chopped mint, add honey.
4. At the root of a smooth layer, put the raspberry, gently pour the creamy mixture and sprinkle with almond flakes.
5. Bake the cake of 35-40 minutes. When feeding, decorate with fresh mint leaves.
6. Kish with, Ricotta and almonds are ready.
Bon Appetit!published
Join us in
Laurent Kish is an outdoor cake on sand test. The filling can be any, but on top of a gentle fill from the egg and cream.
- 1 cup - flour
- 50 gr - butter
- 1 - Egg
- 1 big beam - green onions
- 1 beam - dill
- 2 tbsp. - butter
- salt, pepper, spices
- 200 ml - Cream 10%
- 1 - Egg
- 50 gr - solid cheese
Take a test. To do this, mild butter mix with an egg.
Sift flour with salt.
Knead soft dough, Wrap it in the food film or package, remove in the refrigerator for 30 minutes.
At this time we will deal with stuffing. Green Luc Rinse, clean, cut into rings. Fry onions on cream oil for 2-3 minutes.
Dill cut, add to Luka. Add salt, pepper, spices to taste, mix.
Dough get from the refrigerator, roll out, distribute in the form for baking, forming flights. On the dough lay out the filling.
To pour cream to beat a wedge with an egg, salt, add grate with a large grater of cheese. Pour the fill on the bow.
Bake quiche with green onions and dill 35-40 minutes at 180 degrees until golden color.
Delicious onion KISS is perfect for first dishes or as a snack.
Recipe 2: Laurent Kish with chicken (with photo)
- 150 gr - flour
- 2 tbsp. - Milk
- 100 gr - margarine for baking
- 1 - Egg
- 300 gr - chicken fillet
- 2 - Sweet pepper
- 2 tbsp. - Polkahoba
- green Luc
- sunflower oil
- 100 ml - fatty (20-30%) cream
- 120 gr - solid cheese
- 2 eggs
- pepper
Leave butter in warm butter, then smash for a fork, mix with flour, egg, salt and milk. Safety dough To hermetically wrapped in the food film, put in the refrigerator for 30 minutes.
Wash chicken with cool water, remove films and cartilage, cut off stripes. Fry a little chicken fillet and save. 
Peppers separate the frozen, cut, extract seeds and partitions, finely cut.
All greens rinse a little warm water, dry and finely cut. 
Roll out the reservoir of the cooled dough in the magnitude of the form. The bottom and walls of the tank capacitance are evenly lubricating fat, lay out the dough, to make a side on the edge. With the help of a plug, the dough often grinds and put in the oven for 10 to 15 minutes. 
Take out oven Form and lay out a chicken, pepper, greens. 
Beat chilled cream with egg and a teaspoon of salt. Cheese is finely grate and put it in a creamy mixture, add freshly fine peppers, mix everything. 
Pour the filling of the creamy mixture and put the cake in the oven for another 35 - 40 minutes. 
Kish with chicken and sweet pepper get out of the oven, extract from the form, cut and serve warm to the table.
Recipe 3: Classic Laurent Kish with Chicken and Mushrooms
- 50g - cream oil softened
- 1 - Egg
- 3 tbsp. l. - cold water
- ½ h. L. - Soli.
- 200g - flour
- 300g - chicken fillet
- 300g - Shampignon
- ½ - Lukovitsa
- salt, pepper, nutmeg to taste
- 170ml - cream 20%
- 2 eggs
- 150g - grated cheese
Beat the eggs, mix with softened to the soft condition of the oil, pour water, salt, add flour and knead the dough ... Put it in the package in the refrigerator for 20-30 minutes. Roll out, put in the form for baking (I have a diameter of 26 cm), lubricated with vegetable oil, and distribute the hands in shape, forming flights.
Fillets cut into small cubes, fry on vegetable oil 5-7 minutes, add mushrooms, also fry, put on a small fire and closed cap Masters 15 minutes, until all fluid evaporates. We put cool.
Beat the eggs, add cream or sour cream, grated cheese, salt, pepper and nutmeg ... It's good to beat everything again.
Lay out the filling in the cooked dough.
Pour the fill on top.
Bake in advance preheated to 180 degrees oven 35-40 minutes until golden color.
Recipe 4: Kish Lauren with sausages and broccoli
- 125 gr - butter
- 250 gr - flour
- 1 - Egg
- 200 gr - broccoli
- 4 pieces - sausages
- 1 - Lukovitsa
- 1 carrot
- 100 ml - sour cream
- 100 ml - milk
- 100 gr - solid cheese
- 3 eggs
- pepper
Chilled butter cut into a cube and grind with flour and salt into a small crumb.
After a crumb of flour and oil add an egg and mix. All this needs to be done, as quickly as possible, otherwise the oil will begin to melt, and the dough will be too soft.
Collect the dough in whom, and literally two, three times to change, and after rolling out into the reservoir and put the form for baking. Prepared dough, pinch in several places for a fork, cover with a film and put in the refrigerator for 30 minutes.
While the dough cools, the broccoli is well wash and disassembled on inflorescences. Leeks cut along in half, wash well and cut off semirings. Clear carrots and finely cut. If there is no sausage, you can use any mince.
In the pan, heat the vegetable oil, lay out the chopped leek and swipe on medium heat until soft. From the sausage to squeeze small pieces of mince on the pan, follow the carrots, mix and stew 2-3 minutes. Next, add broccoli to the products to the pan, salt, penetrate, mix and stew, interfere with periodically, for 5 minutes.
Remove the shape with the dough from the refrigerator, put the prepared stuffing and dissolve into the dough. Sour cream mixed with milk and eggs, pour this mixture pie. Cheese rub on a shallow grater and evenly distribute on the surface of the filling.
Bake the Kish in the oven preheated to 200 degrees within 30 minutes. You can serve in heat or cold, cutting into portion pieces.
Recipe 5: Curd Kish with Cheese and Tomatoes
- 160 gr - flour
- 100 gr - butter butter
- 70 gr - sour cream
- 1 tsp. - Busty
- 200 gr - cottage cheese
- 100 gr - cheese
- 1 - Egg
- 1 - Tomato
- spices to taste
In the flour we will deepen and add melted butter, as well as sour cream and baking powder.
Next, knead the dough. We put it on the parchment paper and form sides.
Now we will deal with a stuffing, for this I will add cheese, grass, and salt and black pepper to the cottage cheese. We mix all.
Separately from the yolk, the protein is up to soft peaks and gently enter it into the cheese mixture.
Also insert the tomato rings in half a half-meter.
Next, evenly fill the shape of the crude mixture, put the tomato and lubricate the yolk.
From above, you can sprinkle with dry herbs, salt and ship in the oven for 40 minutes at 180 degrees.
Pie is ready.
Recipe 6: Kish Loren Vegetable on the finished puff pastry
1 Packaging - Ready puff pastry.
- zucchini (Zucchini)
- - Eggplant
- - carrot
- - onion
- - garlic
- - greens
- 3 eggs
- 1 cup of cream or milk
- 150 gr - cheese
- salt, pepper, greens
We defrust the dough.
Clean vegetables, cut into cubes 
Fry separately eggplants, onions and carrots until half-welded. Also fry zucchini, adding a couple of pieces of garlic. If a lot of fluids, drain it - we will not need us. 
We connect all the ingredients, salt, pepper 
Enjoy a vegetable mixture.
Meanwhile, while the mixture cools, lay out puff pastry on a baking sheet with high sidelights (you can use two layers so that the pie is not so wet and not duck). I will sing a little and lay the cooled filling on the dough. 
Three eggs, ½ - 1 cup of milk or cream mix, salt, pepper, add greens and grated cheese. It does not require any whipping, just mix well. 
And pour your pie carefully, sprinkle all the cheese for a delicious crust 
We put in the oven preheated to 180 degrees. Catchbox 20 minutes. The main thing is to be a little dough and melted cheese. Since the stuffing is practically ready.
We cut into pieces, slightly cool and eat with pleasure. You can and hot, and cold. 
Recipe 7: Fish Laurent KISH (step by step with photos)
- 2 eggs
- 2 tbsp. l. - sour cream
- 100 gr - butter
- 3 cups - flour
- 250 gr - salmon or trout
- 200 ml - cream (10%)
- 150 gr - cheese
- 3 eggs
- chipping nutmeg
- favorite spices
Cold butter cut into pieces, snatch a glass of sifted flour, salt and chop all this business with a knife until it turns out the small oil-flour crumb. Add to the resulting crumbling sour cream, eggs and smear elastic dough. Ready dough For the cake you need to cool, for this we put it in the refrigerator for 30 minutes.
Fish cut into pieces, pepper, salt, add spices
We beat cream with eggs, three on grater cheese and add nutmeg
Let's get the dough and roll it up, put it in a detachable form and distribute on the bottom, forming sides.
Lay out the filling with a smooth layer
Fill with a mixture of eggs and cream, sprinkled with grated cheese and greens
It is necessary to bake at 220 degrees of 30 minutes. 
Recipe 8: Kish with chicken, zucchini and garlic
- 250 gr - flour
- 125 g - butter
- 2-3 tbsp. Icewater
- 300 gr - chicken fillet
- 1 - Lukovitsa
- 250 gr - zucchini zucchini
- 1-2 - garlic cloves
- 200 gr - fat sour cream
- 2 eggs
- dill, salt, pepper
Sift flour into a bowl and add a pinch of salt. Oil cut into cubes and put in a bowl of flour. We rub the oil with a flour fingertips to the state of oily crumbs. We do it as quickly as possible so that the contact of the hands with the test was minimal. We add ice water into the crumb and quickly mix the dough.
We form a ball from the dough, wrap in a film and put it in a fridge for 30 minutes.
While the dough is cooled, prepare the filling. Chicken fillet Cut into small pieces. Onions cut by half rings, zucchini - small cubes.
In a frying pan on medium heat heating 1 tbsp. vegetable oil. We put onions and fry, stirring, until golden color. 
We remove to the plate.
In the same frying pan add more 1 tbsp. vegetable oil and in two batches are frying chicken, periodically stirring, about 5-6 minutes each. 
Put the fillet into a plate.
Put in the pan sliced \u200b\u200bzucchini and fry until golden color, about 5 minutes. 
We take out the dough from the refrigerator and roll in a circle, by 6-7 cm larger form diameter.
Put the dough into shape, cut extra edges. Put for a fork in several places. 
We put a piece of foil on the dough, we embarrass the load on it - dry beans, rice or special culinary goods. We put the shape into the oven preheated to 200 degrees and bake for 15 minutes. Then we remove the foil with the loads and the bake another 7-10 minutes to the crisp on the type of state. Take out of the oven.
While the base is the base, prepare the fill. To do this, we have a slightly whipped with a wedge sour cream with eggs, grated garlic and finely chopped dill. Solim and Pepper to taste. 
We mix chicken, onion and zucchini, salt to taste in a bowl. 
We put the fill in the base, pour egg-sour cream mixture. 
We put the Laurent Kish in the oven, heated to 170 degrees, for 15 minutes, until the fill is captured.
We give a cake a little cool, cut into slices and serve.
First prepare the dough for the base of the cake. Sift flour with salt. Separate the yolk from the protein and remove into the refrigerator. Some water (2-4 art. L.) Measure and put in the freezer.
Cold oil cut cubes (if it is impossible to start cooking right away, we remove the oil into the refrigerator). The main trick of cooking such a test is not to give oil to melting, so cooling is very important at all stages of preparation. You can also bowl (bowl) and tools, too, remove in the refrigerator for half an hour.
Rub the flour with butter into the crumb. You can do this with the help of a kitchen combine, mixer, chop the knife or (as a last resort) with your hands.
If you use a mixer, mix the flour and oil at high speed before the formation of shallow crumbs. In the kitchen combine with a knife installed, also grind into several techniques until the crumb will turn out. The main thing is not to be carried away, the oil from unnecessary mixing can start to melt, and this is not necessary for us.
Add yolk, 2 tbsp. l. Icewater and knead the dough: several movements of a mixer or kitchen combine. If you are kneading in the kitchen process, the dough should start going around the knife. The mixer will turn out large crumbs as in the photo. All the dough should be evenly mixed and start gathering in whom. If necessary (if there is a lot of dry flour) you can add more 1-2 tbsp. l. Icewater.
The resulting dough lay out onto the working surface and we collect the hands in the com, we wash a little to uniformity, very long, the oil should not begin to melt.
If you feel that the oil at hand began to melt, remove the dough for a while in the refrigerator, 10 minutes. Then the dough must be rolled up to a thickness of 5-7 mm between two sheets of baking paper, a little flour. Rolled dough to remove in the refrigerator for an hour.
Chilled dough get it, roll out to a thickness of 2-3 mm. If the dough after the refrigerator cracks when rolling, give it a little hot (literally 1-2 minutes) and move into shape with the help of the same bakery paper on which it was rolled out.
Give the test a little settle in the form, tightly press around the perimeter with your hands. Unnecessary edges cut or remove the rolling pin: rolling the rolling pin along the edge of the form.
Fully dough for a fork, so that when baking, "bubbles" at the bottom, and to store the bakery paper. It is best for such purposes not paper, but a special food filmthat does not melt in the oven, but if there are no films, you can use and paper. I advise it to shortly smith it, and then straighten, so it will be better to repeat the surface of the shape.
On top of the paper, the shape is tightly covered with a load: beans, peas or rice (I bought a bag of rice for baking purposes and storing it separately). The rice is best suited, since the most smoothly fit to the test and will not leave the recesses.
Prepared dough in the form again to remove in the refrigerator for an hour. Then heat the oven to 170 gr C and put inside the dough with cargo. Bake 15 minutes, then remove, remove rice and paper and bake for another 10 minutes.
While the base is baked, prepare a filling. You need to cut the ham cubes.
Then it is finely cut (or grate) Mozarella.