Ingredients

• 600 g pasta brisée (also frozen)
• 250 g ricotta
• 100 g boiled and squeezed spinach
• 70 g sweetbreads
• 70 g cooked ham
• 50 g frozen peas, already boiled
• 20 g butter
• 2 eggs
• shallot
• vinegar
• salt
• flour and butter for the pastry board and the mold

For the recipe of the rustic cake of the gourmet, boil the sweetbreads for about 25 ', in plenty of water acidulated by a spoonful of vinegar. Drain and leave to cool, then cut into cubes that brown in butter, flavored with a finely sliced ​​shallot.
On a lightly floured pastry board, roll the pasta brisée into a 5 cm thick disk. Grease and flour a pie mold with low and fluted edges of 24 cm in diameter: completely cover it with about two thirds of the dough, cutting out the excess one; pierce it with the prongs of a fork. Pass the ricotta through a sieve and collect it in a bowl. Join the hand-chopped spinach, the peas, an egg, the already browned sweetbreads and the diced ham. Add salt and mix well, then pour it into the mold, leveling it well.
With the advanced dough and any cut-outs, prepare a second cake cover. Add it to the underlying, pinching the two pastes along the edges, then cut them all around. Beat the second egg, salt it and brush the cake. Punct the lid in several places, then pass the preparation in the oven already at 200 for about 45 '. Baked, flan, then serve the warm cake.

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