At a glance
You're making a homemade cheese quiche from scratch with a simple dough that needs an hour to rest, then baking it in two stages. The tricky part is getting the dough texture right, but once that's done, you're just layering tomato sauce, bacon, and melty Romadur cheese before the final 15-minute bake.
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Dough
Mix plain flour, butter, grated Primátor cheese, egg and salt into a smooth dough. The dough shouldn't be sticky – if it feels too dry, add a splash of fresh milk. Wrap the soft dough in plastic film and let it rest for an hour.
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Garlic and Tomatoes
Sauté the onion and crushed garlic in oil, add the crushed tomatoes, then season with salt and spices to taste.
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Bake the Base
Roll out the rested dough into the desired shape and transfer it to a baking tin or tray greased with butter and dusted with coarse flour. Prick the dough with a fork and bake at 180°C for about 10 minutes.
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