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Ingredients
La pâte
- 200 g de farine d'épeautre claire
- 75 g de beurre en morceaux (2 cm)
- 50 g d'eau
- ½ c. à café de sel
La garniture
- 300 g de petits pois surgelés
- 1 gousse d'ail
- 3 œufs
-
150
g de mascarpone
or 150 g de ricotta - 50 g d'eau
- ½ bouquet de menthe poivrée (env. 10 g), effeuillée
- 1 pointe de couteau de noix de muscade, fraîchement moulue
- ½ - 1 de c. à café de sel
- 1 pincée de poivre, moulu
- Nutrition
- per 1 portion
- Calories
- 561 kcal / 2330 kJ
- Protein
- 16 g
- Fat
- 38 g
- Carbohydrates
- 35 g
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