Tomato pie
Ingredients
- 1 puff pastry
- 450 g tomatoes for instance 6 Roma tomatoes - use a variety that is not too juicy
- 4 brown mushrooms
- 100 g comté cheese
- 70 g wholegrain mustard
- 1 sprig of rosemary
- 1 tbsp mix of thyme and oregano
- A drizzle of olive oil
- Few basil leaves
- pepper
Instructions
- Spread the dough in a pie tin. Prick the bottom with a fork.
- Coat the bottom of the pie with old-fashioned mustard.
- Cut the comté cheese into thin slices, then place them evenly.
- Wash the mushrooms and cut them into thin slices. Arrange them on the tart.
- Finally, wash the tomatoes and cut them into thin slices. Arrange them in an overlapping pattern, so that they cover the bottom well.
- Sprinkle with rosemary, oregano and thyme. Pepper. And pour a light drizzle of olive oil.
- Bake at 180°C for 30 to 35 minutes. Check after 30 minutes.
- Enjoy this pie hot, warm or cold, and serve it with a nice summer salad.
Notes
You can add eggplants and alternate slices of tomato and eggplant slices.
Mozzarella cheese can also replace Comté cheese.
For a version with meat or fish: you can add slices of ham (between the mustard and the comté cheese) or tuna or anchovies.
For a vegan pie, remove the Comté and choose or make a pastry without butter.