Ingredients:
150 g of cheese
150 g of butter
150 g of flour
1 egg
pinch of salt
For the filling:
200 g of zucchini
250 g of boiled chicken meat
2-3 sprigs of tarragon
2 cloves of garlic
150 g sour cream
2 eggs
50 g suluguni
salt
Preparation:
Step 1.
For the dough, sift the flour, cut the butter into cubes (having previously frozen it), add sour milk cheese and a pinch of salt. Chop everything with two knives to the state of small crumbs, it is convenient to do this on a board, and if you have a food processor or an immersion blender with knives – it is generally a matter of one minute. Do not overdo it, the butter should not melt and stick everything together into a homogeneous mass, it should be very crumbly.
Step 2.
Pour in the egg and mix quickly, mold the dough into a lump, wrap it in plastic wrap and put it in the refrigerator for 2 hours (you can make such a dough in advance, it does not last a day in the refrigerator).
Step 3.
Spread the finished dough and put it in a form greased with oil. You can immediately distribute the dough according to the shape with your hands and put it in the refrigerator right away, it is even more convenient.
Step 4.
For the filling, cut the zucchini into thin circles, chop the boiled chicken meat.
Step 5.
Mix sour cream with eggs, chopped garlic, chopped tarragon leaves and salt.
Step 6.
Put a layer of chicken, then a layer of zucchini, in a cooled mold with dough, spread with sour cream, repeat.
Step 7.
Bake in an oven heated to 180 C for about 45 minutes, sprinkle with grated cheese 10 minutes before readiness. Delicious!