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
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.
