Cheese and tomato pie
Origin of the recipe
This aromatic cheese and tomato pie has its roots in Mediterranean cuisine, where fresh vegetables and cheeses are often used in baked goods. This pie can be found in various variations in countries such as Italy, Greece, and Spain. Tomatoes and cheese were often combined in cooking due to their availability and harmonious flavor. Recipes for these pies have been passed down from generation to generation, adapted to local traditions and ingredients.
What do you need for cooking?
Ingredients
-
Puff yeast dough
-
Tomatoes
-
Hard cheese
-
Brine cheese
-
Sour cream
-
Flour
-
Salt
-
Garlic
-
Cherry tomatoes
-
Ground black pepper
-
Dried Provencal herbs
Kitchen utensils
- Knife
- Board
- A small bowl
- Scissors
- 28 cm baking pan
Step-by-step recipe
Step 1:
Roll out the dough to the size of the pan or larger.
Step 2:
Grease the pan with butter and line it with the dough.
Step 3:
Trim off any excess or protruding dough.
Step 4:
Cut tomatoes, cheese and Adyghe cheese into thin slices.
Step 5:
Place the cheese and tomatoes alternately on the dough, layering them until the entire surface of the pan is covered.
Step 6:
Sprinkle with ground black pepper and Provencal herbs
Step 7:
Take sour cream, add flour and garlic (add salt if the cheese is not salty)
Step 8:
Cover the pie evenly with the filling.
Step 9:
For decoration, you can use cherry tomatoes cut into slices.
Step 10:
Bake in the oven for 20 minutes at 200 degrees
Cooking tips
The video recipe uses a 28 cm diameter pan. You can use any pan you have, but a smaller pan will produce a thicker layer of dough.
If you use piece dough, the different parts can be joined together when placed in the pan.
It is better to cut and eat the pie when it has cooled down.
