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Rendezvous Nordic

Finally a reason to return to Paris! With the festival Ciné Nordica which returns for a 3rd edition cinema of Fame is an opportunity to escape five days in Sweden, Norway, Denmark, and Finland ...

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Always the green peas with a tart gorgonzola found ...

With the arrival of spring, the bud and first flower, the garden becomes a permanent source of attraction. I like to imagine all fruits and vegetables that we will soon be harvested. Peaches, apples, pear, loquat, apricots, cherries, grapes, figs, hazelnuts ... the list is long and yet the plant inventory is complete! Provided only that the birds are not too greedy and that I discovered a green hand enough to give life to the vegetable garden.

Meanwhile, I continue to hand over the pies by varying the toppings and drawing inspiration from the beautiful colors that nature offers us: the fresh green young shoots, yellow bright daffodils, broom and mimosa that pigment landscapes, earth brown humus and rotten dead leaves and gray pastels scattered lichen on tree bark ... Seen from our Brittany peninsula, the arrival of spring is a feast for the eyes!

~ Pie with Peas & gorgonzola ~

To This pie filling salt, I preferred without knowing a variety of peas Breton: the Garden Peas. Behind this name hides Anglo-Saxon because of large peas grown in Britain. Chance is well done ;-)

Ingredients

For a pie plate 22cm diameter

For the dough (260 g):

* 135 g wheat flour T65

* 75 g butter, chopped

* 1 pinch of salt

* 1 tablespoon cold water

For the garnish :

* 200 g small peas large caliber called "garden peas" (found in frozen at Picard)

* 100 ml cream liquid soybean

* 2 eggs *

60 g gorgonzola about (more or less to taste)

* Salt and ground black pepper

...

Pulp Preparation

1 ~ Pour the flour and salt in large bowl. 2 ~ Add butter and knead with fingers until that it is fully incorporated and pour water and knead the dough into a ball. 3 ~ Lower the dough onto a pie pan, prick bottom with fork. 4 ~ Refrigerate and let stand 30 minutes.

making the filling

1 ~ Cook the peas in salted water. Drain and reserve. 2 ~ Cut the gorgonzola into pieces and thick book too.

assembly

1 ~ Preheat oven to 180 ° C. 2 ~ Bake dough 10 minutes white (preferably ceramic beads or peas to prevent it swells and deforms). 3 ~ Break the eggs into a bowl, beat them and draw it a little for brushing the dough over its entire surface (this helps to make it permeable to gild the edges). 4 ~ Bake again for 10 minutes. 5 ~ Place the peas on the bottom of pie. 6 ~ Add the soy cream to beaten eggs, salt and pour this mixture over the peas taking care of distributing it. 7 ~ Scatter the pieces of Gorgonzola on top and pepper. 8 ~ Re-bake for 20 minutes of baking at 180 ° C.