This amazingly delicious tomato pie in an easy, crispy dough will leave your guests asking for a second piece. The buttery, crumbly dough, combined with the filling ingredients, makes it irresistible!
Materials for 6-8 servings:
For the base
360 gr. soft or all-purpose flour
250 gr. cold butter, cubed
One egg yolk
50 ml ice water
salt
For the filling
400 gr. feta, crumble
Two tsp. strained yoghurt
Two tsp. basil, chopped
One tsp. thyme
One tsp. bukovo, optional
Four firm tomatoes, thickly sliced
black pepper
For baking
One egg white
sesame seeds or a spice mix of our choice
For serving
Two tsp. of extra virgin olive oil
fresh basil leaves
Procedure
Step 1
In the multi-machine, use the blades and add the flour and butter. Grind until it becomes a crumbly mixture.
Step 2
Transfer the mixture to a bowl, add salt, and mix, continuing with the yolk and water. Knead with quick movements until the ingredients become a tight dough. Form a ball, wrap the dough with food film, and refrigerate for 30 minutes.
Step 3
Preheat the oven to 180°C. Put the feta in a bowl, add the yoghurt, basil, thyme, bukovo, and pepper, and mix well. Sprinkle 1 tbsp flour on non-stick paper, and divide the dough into four equal pieces.
Step 4
Prepare the pies from scratch on non-stick paper, baking them two by two. With the help of the rolling pin, roll out the dough into bases, giving them a round shape of 22 cm each. On each base, divide and spread the feta filling in the centre, leaving 3 cm of space towards the edges. Add the tomato slices on top.
Step 5
Lift the dough at the edges and close it in a circle towards the centre. Brush the pies with the egg white and sprinkle with sesame seeds or a mixture of herbs. Bake the tomato pies on the lowest shelf, on the heating elements, for about 35´. Serve with a little extra virgin olive oil and fresh basil leaves.
Tips
Prepare the tomato pies and keep them in the fridge until it is time to bake them.
Also, add chopped pepper of your choice or olive paste to the filling.
Photo: Eva Monohari.
READ MORE: Fasolakia with fava beans and sun-dried tomatoes.
