2 cups all-purpose flour
1 cup finely chopped onion
3/4 cup unsalted butter, softened
1/2 cup grated mozzarella cheese
3 tablespoons cold water
3 tablespoons olive oil
2 tablespoons mustard cream
1 tablespoon chopped fresh parsley
6 ripe tomatoes, but firm
Salt to taste
Accessory
Form to open with 25 cm diameter
2 cups all-purpose flour
1 cup finely chopped onion
3/4 cup unsalted butter, softened
1/2 cup grated mozzarella cheese
3 tablespoons cold water
3 tablespoons olive oil
2 tablespoons mustard cream
1 tablespoon chopped fresh parsley
6 ripe tomatoes, but firm
Salt to taste
Accessory
Form to open with 25 cm diameter
1
In a bowl, mix the flour, butter, and salt
Knead with your fingers until a homogeneous mass forms
Add the cold water gradually until a dough forms
Wrap in plastic wrap and refrigerate for 1 hour
2
Heat the olive oil and onion in a pan over low heat for 10 minutes. Reserve
Boil water in a small pan, then plunge tomatoes for 5 seconds
Drain and remove skin
Cut into 3 mm thick slices and reserve
3
Preheat oven to medium temperature
Roll out the dough on a floured surface to 2.5 cm height
Poke the bottom with a fork
Cover the shaped dough with aluminum foil and fill the mold with raw kidney beans
Bake in the oven for 10 minutes
4
Remove the aluminum foil and kidney beans
Spread the mustard over the quiche base
Alternate layers of tomato, onion, and remaining oil
Season with salt
Sprinkle cheese and bake again in the oven for about 25 minutes
Remove from the oven and sprinkle parsley.
