Cheese, tomato, and olive pie
Description
Perfectly pairs with tea and coffee. For the pie base, shortcrust pastry is ideal—it doesn't rise during baking and remains crumbly. Moreover, the filling stays moist even after baking—the soft brie cheese combined with the egg custard acts as a sauce. If you'd like to make the pie more filling and pizza-like, add some salami or mushrooms—it will turn out not only delicious but also very aromatic. The baked pie is ready. Serve at the table.
Instructions
- 1
Step 1
1. Rub the flour with cold butter until it resembles fine crumbs. Add cold water and knead into a firm dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 2
Step 2
2. Roll out the dough into a 0.5 cm thick sheet. Place the dough into a pan, forming the edges. Prick the dough with a fork, line it with parchment paper, and add pie weights. Refrigerate for 20 minutes.
- 3
Step 3
3. Place the base in a preheated oven at 190 degrees for 15 minutes. Then remove the filling and leave for another 5 minutes at 180 degrees. Cut the cheese, olives, and tomatoes into small pieces.
- 4
Step 4
4. Place the filling onto the prepared base. Beat the eggs with salt and pepper using a whisk, then add milk and chopped herbs. Mix well and pour the mixture over the base and filling.
- 5
Step 5
5. Place in a preheated oven at 180 degrees for 40 minutes.