For this recipe, you will need :
- Pastry
- 5 cl of water
- 200 g of Chevrot Sèvre & Belle
- 2 rutabagas
- 1 parsnip
- 3 onions
- Provence herbs
- 4 tablespoons of honey
- Salt
- Pepper
Preparation :
- Preheat your oven to 180°C.
- Peel, rinse and cut the rutabagas and parsnip into small pieces.
- Chop the onions.
- In a frying pan, brown the onions in olive oil. When cooked through, add the rutabagas and parsnip. Add salt and pepper.
- Add the honey and cook for 30 minutes to obtain well-preserved vegetables.
- In a frying pan, brown the chopped onions in olive oil.
- Add the rutabagas and parsnip. Add salt and pepper.
- Once the candied vegetables, add the honey.
- Spread the shortcrust pastry on your work surface.
- Cut the Chevrot into thin slices and spread it in the middle of the dough. Place the vegetables on top of the cheese then fold the edges of the dough to form a turnover.
- Bake for about thirty minutes.
Bon appetit !
