Summery Tomato Mustard Pie
- Prep Time: 15 min.
- Cook Time: 30 min.
- Total Time: 45 min.
- Yield: 5-7 servings 1x
Scale
Ingredients
Crust:
- 100 g butter cubed + for greasing the pie tin
- 3 dl (195 g) all-purpose flour
- ½ tl salt
- 1 egg
Filling:
- 2 tbsp dijon mustard
- big handful of basil or/and parsley
- 0,5 dl (¼ cup) extra virgin olive oil
- 0,5 tbsp red wine vinegar
- 150 g grated cheese (mozzarella, edam or other mild flavoured cheese)
- about 400 g different kind of tomatoes and cherry tomatoes
Instructions
- Preheat the oven to 175°C.
- Start by making the dough for the crust. Mix the cubed butter into the flour by crumbling it with fingers until the mixture resembles coarse crumbs. Add salt and egg, mix until combined and the dough comes together to form a ball.
- Grease a pie tin (about ø 22 cm). Roll the dough into a circle on a floured surface. Lift carefully into the pie tin and press to the bottom and sides.
- Spread the dijon mustard on the pie crust.
- Mix the herbs, olive oil and red wine vinegar in a blender. Spread on top of the mustard.
- Sprinkle the grated cheese on top of the pie.
- Slice all the tomatoes into thin slices and place on top of the pie into 1-2 layers.
- Bake the pie in the oven for about 30-40 minutes, until the crust is beautiful golden brown and the tomatoes look nicely toasted. Enjoy!