Small pies with tomato and cheese

Ingredients for Small pies with tomato and cheese

Instructions for Small pies with tomato and cheese

To prepare the Small pies with tomato and cheese recipe, please follow these instructions:

Butter a 12-hole muffin. Dough

To bottom: 125 grams of wheat flour in a food processor together with whole wheat flour flour. 1 crsp salt and 100 g butter and blend until it looks like rough rasp. Bring the mixture into a large bowl and stir the parmesan.

You can also use a bowl and your hands if you do not have a food processor.

Add in 1 tablespoon of cold water and stir into a lump. Add a little extra water. Turn the dough on a crispy sauce and knead it a little. Divide the dough into 12 pieces and roll them out to 12 cm in diameter and clothe the muffin shapes with them. Put them on the fridge for 30 minutes.
Turn on the oven at 200 degrees

Take out the shape and clothe the inside of the bottom with the baking paper. Pre-mix the bottoms for 10 minutes. Remove the bottoms from the oven, remove the paper and align them aside.

Fill: Put the tomatoes in a dish and sprinkle them with oil. Bake them for 5 min. Melt the last 25 g of butter at low heat. Stir the rest of the flour and boil it for 2-3 minutes (baking). Whip the milk for a little while with constant stirring until the sauce is thick and smooth. Season with salt and pepper and stir the rest of the cheeses. Bowl 1 tomatoes into each tart shell, take advantage of the sauce in the pie. Bake them for 15 minutes until they are golden