Peasants’ Tomato Pie
photo by Caroline Cooks
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 4
ingredients
- 3 sheets phyllo pastry, thawed
- 1⁄4 cup butter, melted
- 1⁄3 cup Dijon mustard
- 3 ounces mozzarella cheese, thinly sliced
- 3 ounces Fontina cheese, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 large garlic clove, minced
- 2 tablespoons fresh oregano, freshly chopped
- 1 tablespoon fresh chives, freshly chopped
- 1 tablespoon fresh parsley, freshly chopped
- 2 tablespoons olive oil
- sea salt
- fresh ground pepper
directions
- Preheat oven to 350°F.
- Note: remember to keep the phyllo pastry covered with a damp towel when not using as it dries and becomes brittle in minutes.
- Cut the sheets of phyllo in half cross-wise.
- Working with half a sheet of phyllo at a time, brush one half with melted butter, then one with mustard and repeat until all layers are used and piled roughly on top of one another.
- Gently place the layered phyllo sheets on a cookie pan and fold any rough edges under.
- Layer the cheeses on the phyllo base, then layer the tomatoes on, overlapping them slightly.
- Mix the oil, garlic and herbs in a small bowl then drizzle over the pie.
- Season to taste with salt and pepper. Bake for 35-40 minutes, until golden.
- For a different pie try a few of your own additions such as thinly sliced mushrooms, sun-dried tomato slivers or even anchovies, and other favourite cheeses!
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Reviews
-
Wow! This is wonderful! Made this using fresh herbs and those lush and lovely plum tomatoes from the garden. Other then using a sub for the Fontina (only because didn't have any on hand) made as posted, it's right up there with your Recipe#185469! Once the phyllo is in place it's as good as made and looks and tastes great. This is definitely in my favorites file. Thank you Elly.
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