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Recipes

Tomato, feta and mozzarella pie

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Servings: 2-4 servings Preparation: 5-10 minutes. Cook time: 20-25 minutes. Total time: 25-35 minutes.
Cuisine style
  • French cuisine
Category
  • Pie
Cooking method
  • Fry

Ingredients

1 sheet puff pastry

1 egg, lightly beaten

1 tbsp (1 ml) Dijon mustard

180 ml (3/4 cup) crumbled feta cheese

180 ml (3/4 cup) shredded mozzarella

2 large Gen V beef-like tomatoes, thinly sliced

1 clove garlic, minced

A few fresh basil leaves, chopped

30 ml (2 tbsp) toasted pine nuts

Olive oil, for garnish

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. Place the tomato slices on paper towels and sprinkle with salt. Let it drain for a few minutes to prevent the pie from becoming too wet.
  3. In a bowl, combine the feta cheese, mozzarella, garlic and chopped basil.
  4. Unroll the puff pastry on a baking sheet lined with parchment paper. Using a knife or pastry cutter, lightly trace a 2cm edge around it (without cutting all the way through) to create a border.
  5. Spread a thin layer of Dijon mustard over the dough, inside the border. Spread the cheese mixture evenly over the mustard, then arrange the tomato slices on top.
  6. Brush the edges of the dough with the beaten egg. Season with pepper to taste.
  7. Bake for 25 to 30 minutes, until the dough is golden brown and crispy.
  8. Remove from the oven, drizzle with olive oil, sprinkle with lightly toasted pine nuts and add a few fresh basil leaves

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