Materials? : Frozen Melaleuca Crisp 120g (appropriate amount), 7-8 tomatoes, 5-6 asparagus, mozzarella cheese, two large eggs, (Greek) plain yogurt 1/2cup( 120mL), and salt 1/8 small.

Production steps

1, the layer cake is thawed in advance, and the oven is preheated to 200 degrees;

2. After thawing, cover the pastry on the cake pan and cut off the extra edges with a knife. If you like to be thicker, you can spread two layers (one layer is about 2mm thick);

3. Put the eggs into a bowl and stir well, then add yogurt, salt and black pepper and stir well for later use;

4. Don't cut off the roots of asparagus, cut off the front head and keep it, cut the middle part into pieces and boil water (1-2 minutes), wash the small tomatoes and cut them in half;

5. Spread asparagus and tomatoes evenly on the bottom of the pie plate. Don't spread them all over, leave a gap. Pour half of the mixture in step 3, then spread fresh mozzarella cheese that has been torn into small pieces (shredded in the supermarket is also acceptable), add a proper amount of smoked salmon, and pour the remaining half of the mixture;

6. Put the heads of the remaining small tomatoes and asparagus on the noodles, such as the recipe map, and then put them in the oven for 200 minutes.

Tip: Pay attention to the heat when baking. If the surface is baked golden brown, remember to cover it with tin foil.