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500 g cake flour
5 ml salt
250 ml butter, cold & diced
75 ml water, cold
250 g LANCEWOOD® Mascarpone
45 ml parsley, chopped
Salt & freshly ground black pepper to taste
125 ml cream
250 ml tomatoes, 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 at 180°C.
Combine the LANCEWOOD® 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 at 180°C. Serve and enjoy.
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