Knead the flour, butter, 1 pinch of salt and 1 egg yolk to form a dough. If necessary add some water. Shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator for at least 1 hour.
In the meantime, mash the Roquefort in a bowl with a fork. Grind or roughly chop 50 g of the walnuts. Add the ground walnuts, crème fraîche, the second egg and the egg white to the Roquefort and stir everything well. Season to taste with pepper.
Wash and clean the tomatoes and cut lightly crosswise at the base of the stem.
Preheat the oven to 180 ° C top / bottom heat.
Roll out the dough, line a greased 26 cm quiche or springform pan with it, the edge should be 2-3 cm high. Prick the pastry base several times with a fork. Spread the Roquefort cream evenly on the pastry base. Lightly press the tomatoes into the cream with the stems facing up. Scatter the remaining walnuts on top.
Bake for 30-40 minutes on the lowest shelf. Let cool for a few minutes after baking, then remove from the mold. Garnish with parsley and serve hot.
Green salad with balsamic walnut oil dressing tastes good with it. Drink: dry fruity white wine, e.g. Riesling.
The indicated amount is enough for 3 people as a main course or for 6-8 people as a starter.
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