Ham and Tomato Pinwheels
Ingredients
- For the dough
- 500 grams Pastry flour
- 1 cube fresh Yeast (42 g)
- 250 milliliters milk
- 100 milliliters olive oil
- 1 Tbsp salt
- 1 Tbsp sugar
- For the filling
- 8 Tomatoes
- 2 eggs
- 250 grams Crème fraiche
- salt
- peppers (from the mill)
- 400 grams ham
- 1 handful Basil
- Pastry flour (for dusting)
- 200 grams grated Cheese (such as Emmentaler)
Preparation steps
For the dough: In a large bowl, combine the pastry flour, yeast, milk, olive oil, salt and sugar. Knead until the dough is smooth. Cover and let rise in a warm place for about 45 minutes.
For the filling: Rinse the tomatoes and cut them into quarters. Remove the seeds and dice the tomatoes. In a bowl, combine the eggs with the creme fraiche, salt and pepper. Cut the ham into small cubes. Remove the leaves from the basil stems.
Preheat a convection oven to 180°C (approximately 350°F).
For assembly: Knead the dough and roll it out on a lightly floured surface to a rectangle of 80 x 20 cm (approximately 31 x 4 inches). Spread the rectangle with the creme fraiche mixture and sprinkle the diced tomatoes, ham and basil over the top. Brush the edges of the rectable with water. Roll the dough into a long roll. Cut 3 cm (approximately 1 1/4 inch) slices and lay flat on a parchment-paper lined baking sheet. Sprinkle with cheese and bake until golden brown, about 20 minutes.
