Tortine mirtilli e tomino
Blueberry and cheese quiche

Ingredients for 2 hungry people  

• 250g flaky pastry
• 180g tomino cheese
• 50g low sugar blueberry jam

Procedure

1. Preheat the oven at 180°, ventilated;
2. Cut the pastry in a rectangular shape;
3. Puncture the pastry with a fork;
4. Fill the pastry and fold the edges (figure );
5. Bake for 20 minutes, serve warm after 3 minutes.

Figure: Tomino quiche seen from the top, closing procedure. First lay the cheese at the center of the dough, then cut the edges in a radial shape (1), finally fold the edges overlapping, leaving some space for the cheese to melt and expand, and for the flaky pastry to grow (2).