John Myers
Ingredients for 4 servings:
- 100 g flour
- 75 g butter, soft
- 1 pinch of salt
- 2 tbsp water
- e.g. basil, dried
- 100 g crème fraîche with herbs
- 1 egg(s)
- salt and pepper
- nutmeg
- 12 cocktail tomatoes, colorful
- 125 g mini mozzarella
- e.g. fresh basil
- e.g. pine nuts
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes
Very tasty starter
Put the flour in a bowl, divide the softened butter into small pieces, add the water and salt, and knead everything into a smooth dough. Chill for 30 minutes. Cut strips from a sheet of baking paper. Grease soufflé dishes and place the strips of baking paper crosswise, leaving the ends hanging over the sides of the dishes. Divide the dough into quarters, roll into balls, and flatten them. Place them in the wells, forming a small rim. Prick the base with a fork. Wash and dry the tomatoes, drain the mozzarella balls, and cut them into pieces. Wash and cut the basil into strips. Whisk the crème fraîche with the egg and basil, and season with salt, pepper, and nutmeg. Add the tomatoes and mozzarella to the dough. Carefully spread the mixture over the dough. Sprinkle with pine nuts. Bake in a preheated oven at 180°C (fan/circulating air) for 25–35 minutes (depending on the oven). Using a sharp knife, carefully loosen the edges of the tin and lift the quiche out using the strips of baking paper. Garnish with basil and serve warm.
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