Ingredients
150 grams flour, All purpose
3 eggs
16 grams powdered yeast
125 ml milk, tepid
100 grams Gruyere cheese, grated
200 grams Mozzarella, fresh
2 very large or 4 smaller tomatoes
6 tablespoons extra virgin olive oil
8 large leaves basil, chopped largely
100 grams peas, blanched from frozen
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons Parmesan, grated
Instructions
2.Peel the tomatoes by dropping them in a bowl of boiling water for 1 minute. Cut them in half and remove the seeds and liquid. Cut the pulp into cubes.
2.In 1 tablespoon of extra virgin olive oil in a pan, add the tomatoes, salt and white pepper to taste and cook them till they are softened. Let them cool, aside.
3.Put the oven on at 180°C
4.Blanche the frozen peas in boiling water about 2 minutes then strain and set aside.
5.Squeeze the mozzarella of excess liquid, then cut it into cubes and add it to the tomatoes in the pan with strips of basil leaves and set aside.
6.Beat the eggs in a bowl
7.Add the flour and the powdered yeast. Beat together
8.Slowly pour in the remaining olive oil and the tepid milk
9.Add salt and white pepper to taste
10.Add the grated Gruyere cheese and the grated Parmesan cheese.
11.Add the tomatoes, mozzarella and basil mixture (cold) and the peas. Mix together with a light hand.
12.Pour into a cake pan 26 cm long
13.Cook in the center of a 180° oven
14.Slice while hot on a bread board and serve on a serving platter