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Frgály
Frgály: big, thin Wallachian yeast tarts with pear or tvaroh filling under a butter crumble
CzechAt weddings and church fairs in Moravian Wallachia, in the hills around Rožnov and Vsetín, tables are stacked with frgály: yeast tarts as wide as a dinner plate, rolled so thin the filling seems to sit on a crisp, chewy disc. The classic toppings are dried pear mixed with plum butter, sweet tvaroh (Czech quark), or poppy seed, all scattered with a buttery crumble. This recipe makes four, two with each of the first two fillings. Tvaroh is usually set without rennet, but some brands use it, so check the label. The usual slip is leaving the dough thick in the middle, which makes a bready tart; roll right to the edge, about 3 mm thick. Chef's tip: bake on the lowest oven shelf on a hot tray, so the base browns before the filling dries.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- 1 ⅛ lb plain flour
- 2 ⅛ oz sugar
- 1 cup lukewarm milk
- 2 ⅛ oz buttermelted
- ½ tsp salt
- 1 tsp lemon zest
For the pear filling
- 9 oz dried pears
- 3 ½ oz plum butter (povidla)
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
For the tvaroh filling
- 1 ⅛ lb tvaroh or quark
- 1 egg
- 2 ⅞ oz sugar
- 1 tsp vanilla extract
For the crumble
- 3 ½ oz plain flour
- 2 ⅛ oz cold butterdiced
- 2 ⅛ oz sugar
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Method
0/8 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 2 ⅛ oz sugar, ½ tsp salt and 1 tsp lemon zest in a bowl. Add 1 cup lukewarm milk, 2 egg yolks and 2 ⅛ oz butter and knead for 8–10 minutes, until the dough is smooth, soft and comes away from the bowl.
10 minStep 2: Cover and leave in a warm place for 60 minutes, until doubled in size.
60 minStep 3: Meanwhile, cover 9 oz dried pears with water in a pan, simmer for 20 minutes until very soft, then drain and blitz or mince with 3 ½ oz plum butter (povidla), 1 tsp ground cinnamon and 1 tbsp lemon juice to a thick paste.
20 minStep 4: Beat 1 ⅛ lb tvaroh or quark with 1 egg, 2 ⅞ oz sugar and 1 tsp vanilla extract until smooth. Rub 3 ½ oz plain flour, 2 ⅛ oz cold butter and 2 ⅛ oz sugar together with your fingertips into coarse crumbs.
5 minStep 5: Heat the oven to 425°F (400°F fan) with a baking tray on the lowest shelf. Divide the dough into 4 and roll each piece on baking paper into a round about 28 cm wide and 3 mm thick.
10 minStep 6: Spread two rounds with the pear paste and two with the tvaroh filling, leaving a 1 cm rim. Scatter the crumble evenly over all four.
5 minStep 7: Slide one frgál on its paper onto the hot tray and bake for 10–12 minutes, until the edges and base are golden brown and the crumble is crisp. Repeat with the rest, two at a time if your oven is big enough.
30 minStep 8: Cool on a rack for 10 minutes, then cut into wedges.
10 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 11 g
- Carbs
- 64 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does frgály take?
- About 150 minutes in total: 120 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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