for 4 pieces

Dough

100 g	white flour
2 sprig	rosemary, finely chopped
¼ tsp	salt
40 g	butter, cut into pieces, cold
½ dl	water

Topping

2 tbsp	Fine Food Crema di Nocciole
1 tbsp	Fine Food Very Berry, finely chopped
1 tbsp	unsalted, shelled pistachios, finely chopped
2 pinch	sea salt

How it's done

Dough

Mix the flour, rosemary and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Divide the dough into 4 portions. On a lightly floured surface, roll out into ovals approx. 2 mm thick. Place on a baking tray lined with baking paper.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

Topping

Drizzle with the nut spread, sprinkle the berries, pistachios and fleur de sel on top.

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