Puff pastry pie with brynza and tomatoes
Description
Delicious baked goods for the whole family. This pie is made like a quiche but on puff pastry, which makes preparation easier. The pie is done when the top has set and springs back when pressed. Dill can be swapped for any fresh herbs, and cherry tomatoes for regular tomatoes—but use firm, not watery tomatoes so the pie does not turn out soggy. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients you need for a puff pastry pie with brynza and tomatoes. Take the pastry out ahead of time so it can thaw. Wash the cherry tomatoes and pat them dry.
- 2
Step 2
Roll out the puff pastry slightly and line a baking tin with it. Prick the base with a fork, and use a knife to lightly score the pastry along the inner edge of the tin base. Place the tin with the pastry in a hot oven and bake for 10 minutes at 180°C.
- 3
Step 3
In a bowl, mix together the sour cream, egg, and finely chopped dill; season with salt and pepper.
- 4
Step 4
If the bottom has risen a lot, press it down a little. Pour in half of the sour cream mixture.
- 5
Step 5
Halve the cherry tomatoes and arrange them in the filling.
- 6
Step 6
Crumble the bryndza and sprinkle it over the pie. Pour the remaining sour cream mixture over the top.
- 7
Step 7
Continue baking the pie for another 25–35 minutes until the crust is golden and the pie is done. Let the finished pie cool, then serve.
- 8
Step 8
The pastries are ready. Serve with tea.