Italian cake

200g puff pastry
400 g of sausage meat, clear
2 large tomatoes, diced
2 tablespoons chopped fresh basil
1 clove garlic, minced
2 tablespoons grated Parmesan cheese
50g grated cheddar cheese
3 tablespoons milk
2 eggs
100ml double cream
½ teaspoon salt
¼ teaspoon black pepper

Preheat oven to 220 C.
Roll out the puff pastry on a floured surface into a circle about 30 cm in diameter. Spoon and firmly press the edges buttered 27 cm odds, trim excess dough. Cover with foil, cover the beans. Bake 8-10 minut.Cherez 8 minutes remove the foil and bake until golden brown.
Fry the beef in a large skillet for 7 minutes.
Transfer to a bowl, add the tomatoes, garlic, basil, pepper, salt and cheese and stir.
Share on cake.
In a separate bowl, beat the eggs, cream and milk; Pour the filling.
Bake for 15 minutes. Reduce the oven temperature to 180 C. Bake for another 10-12 minutes.
Allow to cool for 5-10 minutes before slicing.

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