50g of butter
100 g of flour 00
1 tea spoon of cold water
80 g of spreadable cheese
300 g of cherry tomatoes
Traditional Balsamic Vinegar of Modena - Mazzetti l'Originale - Red Cap.
Salt, pepper Extra Virgin Olive Oil
Shortcrust: cut cold butter in small pieces and put it in a mixer with flour, salt and a spoon of cold water. Mix the ingredients till obtain a compact dough. Keep the dough out of the mixer, cover it with a plastic wrap and leave it in the refrigerator for at least 30min.
In the meantime, wash and cut cherry tomatoes. Heat the oil in a non-stick pot and cook the tomatoes for 5 minutes adding salt and pepper.
Roll out the dough and with the aid of a coppapasta, cut the dough in small rounds. Then place them in moulds to create the basis of the miniquiches. Place them in the oven at 200°C for about 10 min. When cooked, take the shortcrusts out of the oven and let them to cool.
Spread the cheese on the bottom of the shortcrusts baskets, then fill them with the cherry tomatoes. Season with Traditional Balsamic Vinegar of Modena - Mazzetti l’Originale - Red Cap and thyme.
The Miniquiches are ready to be served.