INGREDIENTS
- For the pie dough:
- – 500 hours of 0000 flour.
- – 1 tsp baking powder.
- – 250 cc of heat water.
- – 50 cc of olive oil.
- – Hydrated dried tomatoes.
- – 20 hours of train.
- – Grated cheese.
- For the filling:
- – 300 g of chopped onion.
- – 6 crushed tomatoes.
- – 3 eggs
- – 200 cc of milk cream.
- – 200 cc of milk.
- – Sal.
- – Nutmeg.
- – Pepper.
- – 200 g semi-hard grated cheese.
- – 4 roasted tomatoes in quarters.
- – Recent basil (quite a bit).
This scrumptious caprese cake comes out, with selfmade dough, crammed with tomato, basil and cheese.
PROCEDURE:
For the pie dough:
1. Hydrate the dried tomatoes.
2. In a blender, place the tomatoes already hydrated with the oil and heat water, it needs to be very purple, with that we hydrate the flour and add a bit grated cheese till we acquire a bun (not very smooth).
3. Let the dough relaxation for roughly 20 minutes after which stretch it, place it in a pan and put aside.
For the filling:
1. Lower the tomatoes into quarters, place them on a plate with olive oil, rosemary sprigs, salt, a bit sugar and place in a low oven till the tomatoes are roasted.
2. Sauté the onion in a frying pan with a bit oil till it’s effectively caramelized, once we obtain this, add the tomato concasse, combine this with the eggs, the cream and the milk, the seasonings, pour every thing over the cake dough and On high we place contemporary basil leaves and roasted quartered tomatoes.
3. Bake for roughly 40 minutes or till utterly cooked.
