FacebookCook
Preparation
in 60 minutes
Cooking
in 25 minutes
Cooling
in 60 minutes
Temperature
200 °C
- Mix all the dry ingredients together.
- Work in the butter until the mixture is crumbly.
- Add the yoghurt and mix until smooth.
- Wrap the dough and refrigerate for 45 minutes.
- On a lightly floured work surface, roll the dough into a circle (20 cm).
- Spread some pesto over the dough and add the sliced tomatoes.
- Season with salt and pepper.
- Bake for 25 minutes.
- Let cool down.
- Add basil leaves.
Ingredients
1/2
tsp
salt
1
tsp
baking powder
100
g
butter
3
tbsp
plain yoghurt
or
3
tbsp
crème fraîche
3
tbsp
pesto
3-4
plum tomatoes
to taste
salt and pepper
4
basil leaves
Nutritional & Dietary
Gluten-free
No eggs added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Products
in this recipe
Related recipes
Other interesting articles
