Roquefort tomato quiche with walnuts

Ingredients for 1 servings:

• 250 g flour
• 150 g crème fraîche
• 135 g butter
• 150 g blue cheese (Roquefort)
• 2 eggs
• 350 g cocktail tomatoes, fully ripe
• 100 g walnuts
• salt and pepper
• 1 sprig of parsley for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead the flour, butter, a pinch of salt, and 1 egg yolk into a dough. Add a little water if necessary. Shape the dough into a ball, wrap in cling film, and let it rest in the refrigerator for at least 1 hour. In the meantime, mash the Roquefort in a bowl with a fork. Grind or roughly chop 50g of the walnuts. Add the ground walnuts, crème fraîche, the second egg, and the egg white to the Roquefort and mix well. Season with pepper. Wash and trim the tomatoes, and make a light cross-shaped cut at the stem. Preheat the oven to 180°C (top/bottom heat). Roll out the dough and line a greased 26cm quiche or springform pan with it; the edges should be 2-3cm high. Prick the pastry base several times with a fork. Spread the Roquefort cream evenly over the pastry base. Lightly press the tomatoes, stem-side up, into the cream. Sprinkle the remaining walnuts over the top. Bake for 30-40 minutes on the lowest rack. After baking, let cool for a few minutes, then remove from the pan. Garnish with parsley and serve hot. Serve with a green salad dressed with balsamic and walnut oil. A dry, fruity white wine, such as Riesling, is recommended. The specified serving serves 3 people as a main course or 6-8 people as an appetizer.