Cheese pie "Four cheeses"
6 servings
60 minutes
The 'Four Cheese' pie is a true culinary art of Georgian cuisine, captivating with its rich taste and aroma. This pie combines four types of cheese: delicate ricotta, tangy gorgonzola, velvety camembert, and rich grana padano, creating an amazing harmony of textures and flavors. The light puff pastry envelops this cheesy symphony, making each serving unforgettable. Baked to a golden crust, the pie melts in your mouth, filling it with soft, creamy notes. It is ideally served warm with a glass of red wine, revealing its rich flavor potential. This pie is not just a dish but a gastronomic journey into the world of traditional Georgian baking that brings comfort and pleasure to everyone who tries it.
1
For the dough, you will need 250 g of flour, 125 g of butter, 100–110 ml of water, 1 yolk, and 1 teaspoon of salt. All ingredients should be at room temperature. Place the ingredients in a bowl, mix, and gradually add water to knead a soft, elastic dough. Form a ball, wrap it in plastic, and refrigerate for half an hour.
- Wheat flour: 250 g
- Butter: 125 g
- Water: 100 ml
- Egg yolk: 5 piece
- Salt: to taste
2
For the filling, the cheeses I used are: gorgonzola, camembert, grana padano, ricotta. Cut all soft cheeses into cubes or mash with a fork, and it's better to grate the others.
- Gorgonzola cheese: 80 g
- Camembert cheese: 80 g
- Grana Padano cheese: 80 g
- Ricotta cheese: 80 g
3
Whip the cream lightly (it should not be thick), add 3 eggs and 1 yolk, and whip again. The mixture should have the consistency of liquid sour cream. All cheeses can be mixed or divided into sections in the mold.
- Cream 30%: 250 g
- Egg white: 3 pieces
- Egg yolk: 5 piece
4
Take the dough out of the refrigerator. Roll out the dough to fit the shape, place it in the form, and grease it with oil. Cover the pie with the second part of the dough.
5
Preheat the oven to 180 degrees, place the pie on the second shelf from the bottom. Bake for 40 minutes.
6
Serve warm with red wine.