准备

• 将西红柿放入水槽或碗上的漏勺中，然后用1-1/2茶匙折腾。盐。让沥干至少45分钟以释放多余的果汁。用中火加热12英寸煎锅中的油。加入韭菜，1/4茶匙。盐和1/4茶匙。胡椒;将均匀散布，将热量降低至低，然后煮熟，而不会搅拌，直到韭菜开始变软约5分钟。露出并煮熟，偶尔搅拌，直到非常嫩，再10至15分钟。转移到盘子上，完全冷却。
• 同时，将架子放在烤箱的中心，然后将烤箱加热到400°F。让面团在室温下坐至柔韧，10至15分钟。
• 在一个小碗中，搅拌鸡蛋和奶油。
• Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment.
• 留下2英寸的边界，撒上一半的奶酪，一半的韭菜，一半的西红柿，1茶匙。Marjoram的1/4茶匙。胡椒粉和面团上方宽敞的扁平海盐。重复剩余的成分。betway电子竞技俱乐部
• Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash. Bake, rotating the baking sheet once half-way through, until the crust is golden brown, 40 to 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm or at room temperature.