Tomato Pie with Honey and Feta Cheese
Brightly coloured tomatoes, creamy feta cheese, aromatic herbs and honey - all the good summer things brought together to create the perfect summer pie!
Servings: 4
Ingredients
- For the crust
- 2 cups whole wheat flour
- 1/2 cup warm water
- 2 tbsp extra virgin olive oil
- 1/2 tsp active dry yeast
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 tsp Nigella seeds to garnish
- For the filling
- 1 &1/2 lb tomato mix about 700 g (choose different colours for an appealing look), cut into 0.8 - 1 inch slices
- 5 garlic cloves unpeeled crushed
- 3/4 cup good quality feta cheese crumbled
- 1 tbsp Dijon mustard with seeds
- 1 tsp dried oregano
- Handful basil leaves plus extra for decorating
- 1 tbsp toasted pine nuts
- 2 tsp extra virgin olive oil
- 2 tsp apple cider vinegar
Instructions
- Preheat the oven to 175 C/346 F.
- In a large bowl mix the flour with yeast, salt and sugar, then add the water and olive oil and mix to obtain a dough.
- Knead the dough for 2-3 minutes, then roll it into a 14 inch diameter thin round.
- Spread the mustard onto the dough round then add half of the crumbled feta, 2 garlic cloves, a few basil leaves.
- Top with tomato slices leaving about 1.5 inch border around the edge. Play with sizes and colour to obtain a nice pattern.
- Add the rest of the garlic cloves, feta and basil, drizzle with apple cider vinegar and olive oil.
- Fold the empty edge of the dough over the filling to obtain a round pie.
- Brush the dough edge with egg yolk and sprinkle the Nigella seeds.
- Bake for 40 minutes, then remove, and set aside for 10 minutes before serving (when you take the pie out of the oven, it will be filled with tomato juices, but they will be absorbed into the dough).
- Drizzle with honey, top with toasted pine nuts, garnish with fresh basil and serve warm or cold.
Notes
