Feuilett de la Bergre

Feuilett De La Bergre


1 pkg. Pie dough, rolled out into a rectangle
200g FROMART Gruyere, grated
1 egg yolk
1 tbsp ricotta
salt and fresh ground pepper


  1. Mix the cheese, egg yolk and ricotta together.
    Add salt and pepper.
  2. 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)
  3. Bake in pre-heated oven at 220C, 20-25 minutes.

Delicious for a summer supper with a mixed salad.