John Myers
Ingredients for 1 servings:
- 125 g butter, cold
- 250 g flour (preferably type 550)
- 1 egg(s)
- 1 pinch of salt
- some water, ice cold, possibly
- Fat for the mold
- 500 g asparagus, green
- Water (salt water)
- 3 tomatoes, possibly beefsteak tomato(s)
- ½ bunch basil
- 250g mozzarella
- 2 tbsp cheese (hard cheese, e.g. Parmesan), grated
- 2 tbsp crème fraîche
- Salt and pepper from the mill
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes
Knead the flour, egg, butter, and salt into a smooth dough. If necessary, knead in a little more ice-cold water. Form a ball, place the dough in a greased quiche or springform pan, and spread it out on all sides so that the bottom is filled and the edges are about 3 cm high. Chill for 1 hour. Wash the asparagus, remove any woody ends, and cut into 3 cm long pieces. Cook in salted water for 3-4 minutes, drain, and refresh in cold water. Make a cross-shaped cut in the tomatoes at the base of the stems, briefly place them in hot water, peel, halve, deseed, and dice. Wash and finely chop the basil. Dice the mozzarella, mix everything with the hard cheese and crème fraîche, and season with salt and pepper. Spread the mixture over the dough and bake in a preheated oven at 180°C for 50-60 minutes.
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