Try tomato pie. This dish is originally from Provence and is French spelled tarte tomates, tomato cake, in a word. You will definitely amaze your relatives with such a cake.
It is necessary
- - a glass of flour,
- - a pinch of salt,
- - 100 g margarine,
- - 3 tbsp. l. ice water,
- - cheese "Emmental" or "Poshekhonsky",
- - 4 large tomatoes,
- - 2 tbsp. l. mustard,
- - vegetable oil,
- - salt.
Instructions
Step 1
Take 1 cup of sifted flour and a pinch of salt, chop with a knife into crumbs along with 100 g of softened margarine (this is enough for a pie with a diameter of 30 cm). Pour in 3 tbsp. l. ice water and quickly knead a smooth dough. Put it in the refrigerator for half an hour.
Step 2
At this time, let's start preparing the filling. Ideally, we need Emmental cheese for it, but we are successfully replacing it with Poshekhonsky. Cut it into thin slices, just enough so that they can cover the entire area of the pie. Grate another 50 g of cheese, cut 4 large tomatoes into thin slices (about 3 mm thick).
Step 3
Remove the dough from the refrigerator, roll it into a round layer 5-8 mm thick, prick in several places with a fork and grease with 2 tbsp. l. mustard (again, we need Dijon, but we take a moderately evil "Russian"). Cover the entire surface with slices of cheese. It must certainly be under the tomatoes, otherwise the dough will turn out to be moist from tomato juice. Sprinkle with herbs on top. Lay the tomatoes overlapping, add a little salt and sprinkle with grated cheese. Send the "cake" to the oven for 30-45 minutes. Grease the finished cake with vegetable oil.
