INGREDIENTS
- PARMESAN CRUST
- 1 1/2 cups flour
- 1/2 cup parmesan cheese, grated
- 3/4 cup shortening
- 3 tablespoons water(more as needed)
- 1 (15 1/2ounce)can salmonor tunaor
- 1 lb baked fresh salmonor tuna
- 1 large onion, diced
- 1 clove garlic, minced
- 2 tablespoons butter
- 2 cups sour cream
- 4 eggs
- 1 1/2 cups gruyere cheese, shredded
- 1 teaspoon dill weed
- 1/4 teaspoon salt
FILLING
DIRECTIONS
- Preheat oven to 375.
- Make parmesan crust: Combine flour and parmesan cheese.
- Cut in shortening until mixture resembles size of small peas.
- Sprinkle with about 2 T water.
- Form into a dough, adding more water as needed.
- Press into an 8- or 9-inch springform pan.
- Bake at 375 for 10 minutes.
- Make filling: Saute onion and garlic in butter until onion is soft.
- Beat sour cream and eggs until blended.
- Drain salmon and break into bite-size pieces (if canned).
- Stir into sour cream mixture along with vegetables, about 1 cup gruyere (reserving the other 1/2 cup), crumbled dill weed and salt.
- Pour into baked crust; top with remaining gruyere.
- Bake at 375 for 65 to 70 minutes.
- Cool 15 minutes in pan.
- Remove sides of pan and serve.
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