1 pkg. Pie dough, rolled out into a rectangle
200g FROMART Gruyere, grated
1 egg yolk
1 tbsp ricotta
salt and fresh ground pepper
- Mix the cheese, egg yolk and ricotta together.
Add salt and pepper.
- Cut the dough into 12 cm by 12 cm squares and put 1 tbsp of the mixture in the middle of each square.
Bring the 4 corners of the dough to the center. (They’ll stick with a little water)
- Bake in pre-heated oven at 220C, 20-25 minutes.
Delicious for a summer supper with a mixed salad.