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Lancewood Creamy Savoury Tart
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Creamy Savoury Tart

Ingredients

Crust:

500 g cake flour
5 ml salt
250 ml butter , cold & diced
75 ml cold water

Filling:

250 g LANCEWOOD® Mascarpone
45 ml fresh parsley , chopped
salt & freshly ground black pepper  to taste
2 egg(s)
125 ml cream
250 ml tomato(es) , sliced

Method

Crust: 
Preheat the oven to 180°C.

Add the cake flour and salt to a mixing bowl. Add the butter and combine until breadcrumb texture is formed. Add the cold water one tablespoon at a time until a soft dough forms.

Press the dough into a 30 cm pie dish. Bake for 20 minutes.

Filling: 
Combine the mascarpone, parsley and seasoning in a bowl. Add the eggs and cream and mix well.

Pour into the baked pie crust and top with tomato slices.

Bake for 30 minutes. Serve and enjoy.

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