Pide with Wild Garlic filling
These Pides are filled with sour cream, cheese, bacon and wild garlic and taste like a mix of Flammkuchen (tarte flambé) and Zwiebelkuchen (onion tarte)
Servings
2 Pide
In progress
Ingredients
1 batch of our Focaccia dough https://www.diealteseilerei.com/recipes-1/Focaccia
300g sour cream (24% fat)
125g bacon (cut in small cubes)
200g cheese (gouda, emmentaler, tilsiter grated)
100g wild garlic
4 tsp cumin seeds
1 egg
Salt, Pepper, Chili flakes
Method
At first prepare the Focaccia dough as described on our website and stop at the step when the dough is supposed to rest in a bowl for one hour. We don't need the topping for this recipe.
So long the dough is resting, we use the time to prepare the filling. Just take a big bowl and add all the sour cream, cheese, bacon, wild garlic, cumin seeds and season it genourously with salt and pepper.
Mix all ingredients with a fork until combined.
Once the dough has risen, split it into two and roll it into two leaf shaped boats, that are ~1cm thick.
Spread the filling in the middle of each pide and fold the sides and tips up.
Crack the egg into a small bowl and give it a mix and then brush the outside of the pide with the eggwash and sprinkle some cumin seeds over.
Bake at 220°C fan for ~30 minutes until golden brown.
Let the Pide cool down for 20 minutes before serving.
Good to know
For next time: Do as described now and try that the folded over dough stays folded over a little bit more.
If no wild garlic is available try leek and normal garlic.
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