Pie in aquavit cheese
Make the dough and place it cold for a while. Rinse the spinach and cut into fine strips. Heat a pan with a little olive oil and sauté the spinach a few seconds. Pour and let cool.
Whisk together eggs, cream and quark gourmet for the filling. Season with salt and pepper.
Preheat oven to 200 º. Core the capsicum and roast for about 10 minutes or until the shell becomes bubble and black. Put it in a plastic bag for about 30 minutes. Peel off the shell and run the capsicum with cream cheese in a food processor until smooth. Season with salt and black pepper. Soak the gelatine in about 10 min.; Melt this and add while stirring. Refrigerate.
Preheat the oven to 175 º. Press out dough thinly into ramekins or in a springform is about 24 cm in diameter. Prick the pieshell with a fork and chill for 20 minutes. Preebake pieshell in oven 3-4 minutes.
Spread the spinach on pieshell. Add the cheese and fill upp with the batter. Bake in oven for about 10 minutes or until the egg mixture has solidified.
Add a little salad on the plate. Place ham on top and top with a spoonful of capsicum mousse. Add a piece of warm pie on the side and garnish with a little watercress. Put some stored balsamic vinegar over the salad.
75 g butter
1 ½ dl flour
½ tbsp water
½ l spinach alt. scallion
Olive oil for frying
2 dl whipping cream
70 g quark gourmet
½ dl grated aquavit cheese (hard cheese with a lot of flavour)
salt and pepper
½ red capsicum
125 g cream cheese
1 gelatine leaf
salt and black pepper
15 thin slices prosciutto Scanian alt. Parma ham
watercress alt. parsley
stored balsamic vinegar