Savoury rose pie stuffed with Parmigiano Reggiano, sun-dried tomato pâté and almonds

Put the two types of flour, brewer’s yeast, water and olive oil in the bowl of a planetary mixer. Mix the ingredients using the k beater, then replace it with the dough hook and knead for about 15 minutes adding salt towards the end when the dough is smooth and elastic. Cover with cling film and allow to prove until doubled in volume (about 2 hours).

After this time, roll out the dough on a slightly floured pastry board to form a rectangle of about 45x30 cm. Spread the tomato pâté on the surface as far as 2 cm from the edges, then sprinkle with grated Parmesan and almonds. Roll the dough by the long side to form a cylinder. Place the slim cylinder on the pastry board with the seam side down.

With a sharp knife cut slices of about 3-4 cm and arrange them duly spaced inside a tin lined with baking paper. Cover with a damp cloth and allow to prove for 30 minutes.

Bake the rose pie in a pre-heated oven at 190° C for 45 minutes. Take out of the oven and allow to cool a little before serving.