Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
How it's done
Dough
Hier kommt: Quiche tin (approx. 20 cm in diameter), base lined with baking paper, sides greased
Mix the flour, cheese and salt in a bowl. Pour in the water and oil, knead into a smooth dough. Shape the dough into a ball and flatten. On a lightly floured surface, roll out the dough to approx. 3 mm thick, transfer to the prepared tin, press the base and sides down firmly. Cut off the excess dough around the edges. Prick the base firmly with a fork. Knead the remainder of the dough thoroughly once again, cover and chill for approx. 30 mins. along with the lined tin.
To bake
Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave to cool completely.
Garnish
Roll out the remaining dough, cut out small circles, transfer to a baking tray lined with baking paper.
To bake
Approx. 10 mins. in the preheated oven. Remove from the oven, leave to cool.
Filling
Mix the cream cheese with all the other ingredients up to and including the salt. Remove the pastry base from the tin, place on a platter, spread the filling on top. Top with the cured ham and figs, garnish with the basil and pastry circles.
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