Whole wheat pie crust. Soft cheese.

                 Rainy days starts autumn. Nobody wants to go out, nobody wants to dinner outside. Well maybe some wants, but I am not the one who like rain in my soup.

So what to do when it's like that? Bake. Eat. Sleep.

Whole wheat pie crust with soft cheese spread


For crust:
200 gram whole wheat flour
1/2 teaspoon of baking powder
100 gram butter
1 egg yolk
1-2 tablespoon of cold, cold water
1/2 teaspoon of sea salt
pinch of pepper


For soft cheese spread:
100 ml of heavy cream (or double cream)
70 gram of gouda, grated
1-2 tablespoon of parmesan
50 gram of smooth fresh cheese
cutted green onion
pinch of nutmeg, white pepper

Preheat oven 180C

In a bowl mix flour, baking powder, salt, pepper. Add cold butter and mix - you should have crumbs, not solid dough. Add yolk and start making dough with hands. Quickly - if it is too dry - add cold water.

Place in fridge for 30 minutes.

In saucepan place heavy cream and gouda - place on small heat and slowly melt the cheese. Add parmesan and cutted green onion, nutmeg and pepper. Take from the heat. Cool. Mix inside fresh cheese. If it still too runny, add more grated parmesan.

Roll crust 0,5 cm. Place into small, individual baking tins.Bake for 10 minutes or until it golden. Cool.

Place one teaspoon of spread into individual pie crust.