Tomato pie with artichoke hearts

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Tomato pie with artichoke hearts

Tomato pie with artichoke hearts

Number of people

1 roll of puff pastry

3 tomatoes

16 artichoke hearts

2 scoops of mozzarella

50 g grated gruyère cheese

tablespoon olive oil with basil

tablespoon of old-fashioned mustard

Fresh basil for decoration

Preparation: 15 min
Cooking time: 25 min
Step 1
Preheat the oven to 210°C (thermostat 7).
Step 2
Bake the puff pastry alone for a few minutes. (Important because otherwise the water returned by the tomatoes prevents the dough from cooking, whereas if it is already cooked the cooking juice is absorbed).
Step 3
Meanwhile, drain the artichoke hearts and crush them to separate the leaves. Mix them in a bowl with the basil olive oil. Book.
Step 4
Wash the tomatoes and cut them into thin slices. Book.
Step 5
Drain the mozzarella and dice it. Book.
Step 6
Normally, the time to do this the dough is ready.
Step 7
Take it out of the oven and brush it generously with old-fashioned mustard. Cover with the tomatoes, then the artichoke hearts, then the mozzarella and finally the gruyère, making homogeneous layers each time.
Step 8
Bake for 20 to 30 minutes (Sorry if this time is a bit approximate, for my cooking times I never look at the time, I rely on the smell).
Step 9
Once cooked, the pie cannot be served immediately, wait a minute or two for the juice to set on the edges.
Author's note
For the dosages, personally I put a lot of olive oil and mustard, but then it's to everyone's taste.

I add my grain of salt

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