For the dough
Put the flour on your working tray, in the shape of a fountain. Add the eggs, the whipped butter, the sugar and the salt.
Mix the preparation with your fingers a little bit, until it becomes a homogeneous paste (add some drops of water if necessary). Let it rest while you prepare the garnishing.
Keep only the green part of the «blettes». Cut the leaves into stripes. Wash them with cold water until the water flowing from the leaves is no longer green. This washing removes the sour taste of the blettes.
Drain the leaves by pressing them between your hands.
Mix the sugar, the 2 eggs, the grated cheese, the blond raisins, the kernel, the liquor, the olive oil and the anis in a pot. Cut the dough into 2 equal parts. Flatten one of them to 3 to 4 mm thickness.
Put oil and flour in the bottom of a cake tin. Put the flat piece of dough into it. Spike the dough with a fork. Spread the garnishing on the dough, wet it with half of the juice of the garnishing. Add the slices of tomatoes on top. Cover with the second part of the dough. Roll the endings of the dough. Spike its surface with a fork, make small notches on the surface with scissors.
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