Mary Miso - Recipes for every day - Cookbooks
Quiche dough:
20g poppy seeds
200g white flour
1 tea spoon salt
100g unsalted butter
70g water
Tomato sauce:
1 clove of garlic, chopped
1 small onion, chopped
1 table spoon olive oil
2 table spoons tomato puree
230g tinned tomatoes
½ tea spoon sugar
1 bay leaf
180g sour cream
2 eggs
25g grated parmesan
125mg saffron
salt and pepper
300g cherry tomatoes
1 bunch of basil
For a round cake tin with 28cm diameter.
Quiche dough:
In pan without fat roast poppy seed on low heat until it starts to smell.
In a bowl mix flour, salt and butter by hand. Add water and poppy seeds and knead into a dough. Put into the fridge 1 hour.
Tomato sauce:
In hot olive oil brown garlic and onions. Add tomato puree. Add tinned tomatoes, bay leaf and sugar. Season with salt and pepper and let cook 20 minutes. Let cool down.
In a bowl mix sour cream, eggs, parmesan, saffron. Season with salt and pepper.
Preheat oven to 200°C.
Butter the cake tin. Roll quiche dough and fit into the cake tin. Top with tomato sauce and smooth. Top with cherry tomatoes. Pour the sour cream mixture over it. Bake 30 minutes.
Before serving garnish with basil.
Tip: Use a muffin pan instead of a cake tin. Cake dough and tomato sauce can be prepared one day in advance.
