Tomato-Mozzarella Pie
Pane-Bistecca
In summer, when the tomatoes are ripe, I love cooking and baking with them. This tomato and mozzarella pie is very simple and tastes twice as good because the tomatoes are roasted first.
Here too, as with many of my recipes, you can change things up a bit by using blue cheese instead of mozzarella, or parmesan, you can add olives, or anchovies, put some pesto on it, you can adapt the pie to your taste!
I cut them into squares the size of tomato slices and served them as party finger food!
Here too, as with many of my recipes, you can change things up a bit by using blue cheese instead of mozzarella, or parmesan, you can add olives, or anchovies, put some pesto on it, you can adapt the pie to your taste!
I cut them into squares the size of tomato slices and served them as party finger food!
Ingredients
25 Finger-food pieces or 4 Persons:
1 ready-rolled rectangular Puff Pastry
1 kg Tomatoes
2 fresh Mozzarella Cheese
dried Italian Herbs
Salt and Pepper
Olive Oil
Olives
Anchovies
Gorgonzola Cheese
Parmesan
You can add:
Instructions
1
Step 1
Cut the tomatoes into slices and place on a baking tray, sprinkle with a little salt and pepper and drizzle with a little olive oil. Roast in the oven at 200 C degrees for approx. 40-50 minutes. Drain off the excess water and leave to cool.
2
Step 2
Place the puff pastry in a baking tray and prick several times.
3
Step 3
Spread the tomatoes on top. Cut the mozzarella balls into slices and spread over the top. Season with salt and pepper and sprinkle with the Italian herbs.
4
Step 4
Bake in the oven at 200 C degrees for 40 minutes.
Notes
The pie can be served warm or cold.
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