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  • Mass
  • Water: 60 g
  • Olive oil: 20 g
  • White wine: 20 g
  • Margarine for food or lard: 40 g
  • Salt: 1/2 Teaspoon
  • Sugar 1/2 Teaspoon
  • Baker's yeast cool: 10 g
  • Flour: 200 g
  • Stuffing
  • Gruyere cheese: 130 g
  • Ham: 130 g
  • Olive oil: 50 g
  • Of


Preparation of the dough

1. Place in the cup all the ingredients except flour and schedule 1 min/37oc/level 2.

2. Stir in the flour and schedule 20 sec/manual transmission 6 and then 3 min/lid closed/spd Cob (mode of kneading).

3. Remove the dough from the cup and leave to prove in a place warm.

Preparation of stuffing

4. Grate the cheese Gruyere 10 sec/speed 9. Book.

5. Chop the ham 6 sec/speed 3. Book.

6. Place in the cup of the olive oil and schedule 3 min/Varoma/speed 1.

7. Add the garlic and chop 2 sec/speed 5. Then schedule 2 min/around 100/speed 1.

8. Join the pastry, thawed and dried, salt and pike 6 sec/speed 3 and then stir-fry for 3 min/around 100/speed 1.

9. Extend the mass line and a high form of removable bottom with about 24 cm in diameter .

10. Pre-heat the oven to 180.

11. Lie on the basis of the spinach, distribute the pine nuts, arrange the grated cheese, ham, chopped

12. With the hand to undo the Roquefort cheese, and with the help of a knife cut into slices cheese Mozzarella. Put the cheese on the form, as the photo.

13. On top of the last layer put the whole eggs, season with salt and pepper.

14. To close the turn, extend the remainder of the very thin dough and place it on top, being careful not to crush the egg yolks. Brush with the egg yolk.

Make a small hole in the middle to get out the steam.

15. Decorate to taste and cook it in the oven for about 30-40 minutes

Total time: 1 H 10 minutes Time Thermomix: 13 minutes


Utensils: roll mass, shape

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