Dried tomato mozzarella melt-in-the-mouth pie
Dried tomato mozzarella melt-in-the-mouth pie
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| Dried tomato mozzarella melt-in-the-mouth pie |
Number of people
-
4
+
1 puff pastry dough
2 eggs
25 cl thick fresh cream
6 dried tomatoes in olive oil
250 g mozzarella cheese
1 half red pepper
1 clove of garlic
Pitted green olives
Mustard
1 large tablespoon of basil
Chives
Nutmeg
Pepper
Salt
Preparation
TOTAL TIME: 50 MIN
Preparation: 20 min
Cooking time: 30 min
Step 1
Preheat the oven to 200°C (Thermostat 7).
Step 2
Place the dough in a tart pan, prick the bottom with a fork and brush lightly with mustard.
Step 3
Meanwhile, cut the dried tomatoes into small pieces using a pair of scissors.
Step 4
Drain and slice the mozzarella cheese.
Step 5
Wash and finely chop the half pepper.
Step 6
In a bowl, beat the whole eggs with the crème fraîche.
Step 7
Add the pressed garlic using a garlic press, basil, chives.
Step 8
Sprinkle with grated nutmeg.
Step 9
Season with salt and pepper.
Step 10
Place the tomatoes on the pie shell and then the mozzarella cheese.
Step 11
Coat it all with the egg mixture.
Step 12
Sprinkle with pepper (red for a little colour) and a few green olives cut in half (for decoration).
Step 13
Bake for about 30 minutes while watching the top of the pie.
Step 14
Remove the pie from the oven as soon as the top has swollen and is golden brown.
Step 15
Let stand a few minutes before cutting into parts and serve.
Author's note
For frozen basil and chives, it works very well. Serve with a crunchy salad. For my part, I made an endive salad with fresh mushrooms and a lemon and chives vinaigrette.
I add my grain of salt
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