2 cups of wheat flour
1 cup of thinly sliced onion
3/4 cup of butter
1/2 cup of grated mozzarella cheese
3 tablespoons of cold water
3 tablespoons of olive oil
2 tablespoons of mustard cream
1 tablespoon of chopped fresh parsley
6 ripe but firm tomatoes,
Salt to taste
Optional
Form with a 25 cm diameter
2 cups of wheat flour
1 cup of thinly sliced onion
3/4 cup of butter
1/2 cup of grated mozzarella cheese
3 tablespoons of cold water
3 tablespoons of olive oil
2 tablespoons of mustard cream
1 tablespoon of chopped fresh parsley
6 ripe but firm tomatoes,
Salt to taste
Optional
Form with a 25 cm diameter
In a bowl, combine the flour, butter, and salt
Knead with your fingertips until a uniform dough forms
Gradually add the cold water while mixing until a cohesive mass is formed
Cover with plastic wrap and refrigerate for 1 hour
Fry two tablespoons of olive oil and thinly sliced onion in a pan over low heat for 10 minutes
Set aside
Boil water in a small pot and submerge the tomatoes for 5 seconds
Drain and remove skins
Cut into 3 mm thick slices and set aside
Heat the oven to medium temperature
Roll out the dough on a floured surface, lifting the edges to form a 2.5 cm high crust
Pierce the bottom with a fork
Cover the enroled dough with aluminum foil and fill the pan with raw green beans
Bake for 10 minutes
Remove the foil and beans
Spread mustard cream over the crust
Alternate layers of tomato slices, onion, and chopped parsley with drizzles of remaining olive oil
Season with salt
Top with grated mozzarella cheese and bake in the oven for approximately 25 minutes
Remove from the oven and sprinkle with chopped fresh parsley.
