Preheat the oven in 180 °C (th. 6).

In a salad bowl, mix the dry ingredients: flour, yeast, one pinch of salt and the Parmesan cheese.

Add the egg, the soft butter, the Curryon, a pinch of hot pepper of Espelette and the tomatoes cut in small dices.

Incorporate pine nuts and quickly mix with the fingertips.

Form small heaps on a sheet of sulphurized paper and cook between 12 and 15 minutes. (0h 15).

Have a rough time warm. (It is enough to warm them a few minutes in the oven)