Tomato Pie with Honey and Feta Cheese

Tomato Pie with Honey and Feta Cheese

Prep time
10 mins
Cook time
40 mins
Total time
50 mins

     Brightly coloured tomatoes, creamy feta cheese, aromatic herbs and honey - all the good summer things brought together to create the perfect summer pie!
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 4


    For the crust
    2 cups whole wheat flour
    ½ cup warm water
    2 tbsp extra virgin olive oil
    ½ tsp active dry yeast
    1 tsp granulated sugar
    ¼ tsp salt
    1 egg yolk
    2 tsp Nigella seeds, to garnish
    For the filling
    1&1/2 lb tomato mix (about 700 g) (choose different colours        for an appealing look), cut into 0.8 -        1 inch slices
    5 garlic cloves unpeeled, crushed
    ¾ cup good quality feta cheese, crumbled
    1 tbsp Dijon mustard with seeds
    1 tsp dried oregano
    Handful basil leaves, plus extra for decorating
    1 tbsp toasted pine nuts
    2 tsp extra virgin olive oil
    2 tsp apple cider vinegar


    1.Preheat the oven to 175 C/346 F.
    2.In a large bowl mix the flour with yeast, salt and sugar, then add the water and olive oil and mix         to obtain a dough.
    3. Knead the dough for 2-3 minutes, then roll it into a 14 inch diameter thin round.
    4.Spread the mustard onto the dough round then add half of the crumbled feta, 2 garlic cloves, a             few basil leaves.
   5. Top with tomato slices leaving about 1.5 inch border around the edge. Play with sizes and colour         to obtain a nice pattern.
   6. Add the rest of the garlic cloves, feta and basil, drizzle with apple cider vinegar and olive oil.
   7. Fold the empty edge of the dough over the filling to obtain a round pie.
   8. Brush the dough edge with egg yolk and sprinkle the Nigella seeds.
   9. Bake for 40 minutes, then remove, and set aside for 10 minutes before serving (when you take             the pie out of the oven, it will be filled with tomato juices, but they will be absorbed into the               dough).
   10.Drizzle with honey, top with toasted pine nuts, garnish with fresh basil and serve warm or cold.

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