Ingredients
Base
- 225 grams bread flour
- 1 teaspoon dried yeast
- 1 teaspoon castor sugar
- 1 teaspoon fine salt
- 3 eggs, @ room temperature
- 90 grams Butter, Softened
Filling
- 30 grams Butter
- 1 Leek sliced
- 2 garlic cloves,crushed
- 1/2 bunch silverbeet, Half the stalks thinly sliced, leaves torn into bite size pieces
- 100 grams dry white wine
- 1 egg
- 1 egg yolk
- 150 grams crème fraiche
- 100 grams Gruyére cheese, rind removed and cut into pieces (3 cm)
- 2 tablespoons thyme leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add flour, yeast & sugar,
"Closed lid" 5 seconds, speed 4Add 3 eggs to
"Closed lid" , 3 minutes dough modeAdd diced butter, 4 minutes, dough mode
Turn out onto lightly floured surface & form into a ball.
Transfer to lightly oiled bowl; cover and stand in a warm place for 2-2.5 hours until doubled in size.
For the filling:
Add cheese to
"Closed lid" , 6 seconds, speed 6 - transfer to a bowladd butter, leek, garlic & silverbeet stalks to
"Closed lid" , saute for 5 minutes, 100 degees, 
"Counter-clockwise operation" speed 
"Gentle stir setting" Add wine, 4 minutes, 100 degrees,
"Counter-clockwise operation" speed 4 without MCAdd silverbeet leaves to
"Closed lid" 3 minutes, 100 degrees, "Counter-clockwise operation" speed 2Transfer to a bowl & cool completely.
Clean & dry [locked
Add eggs & crème fraîche to
"Closed lid" 2 minutes @ "Gentle stir setting" Add cooled silverbeet mixture, cheese & thyme to
"Closed lid" Mix 30 seconds, speed
"Gentle stir setting" Season to taste
Preheat oven to 190 fan forced
Knock down dough, roll out on lightly floured surface to a 35cm round.
Line a 25 cm pie or tart tin, letting dough overhang sides.
Spread silverbeet mixture in the base, fold in edges, pinching as you go.
Bake for 40-45 mins until golden and cooked through.
Stand for 10 minutes before slicing.
Tip
Adapted from a Matt Moran recipe in the Sunday Telegraph.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thank you for your feedback. Enjoy the salad!
Reminiscent of the spinach and cheese cob loaf but with a little more sophistication.
Perfect for a BBQ, and can even be cooked in a hooded barbie or weber.And it has a touch of the old fashoined fondue flavour.Well done MrsSpry