Ingredients and Weight:
- 2 sheets of puff pastry (frozen or fresh)
- 8 ripe tomatoes, chopped (about 2 pounds)
- 1/2 cup of whole grain mustard
- 1/4 cup of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1 beaten egg for sealing the pie crust
Preparation Time:
- Preparation time: 1 hour (including defrosting the puff pastry)
- Cooking time: 30-40 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400°F.
- Defrost the puff pastry sheets if frozen.
- In a bowl, combine chopped tomatoes, mustard, olive oil, and oregano. Season with salt and pepper. Mix well.
- On a lightly floured surface, roll out one sheet of puff pastry to cover the bottom of a pie dish.
- Spoon the tomato mixture into the pastry-lined pie dish.
- Cover with the second sheet of pastry, sealing the edges with the beaten egg.
- Brush the top of the pie with the remaining beaten egg for a golden brown crust.
- Cut slits in the top for ventilation.
- Bake for 30-40 minutes or until the pastry is golden brown and the filling is bubbling.
- Allow to cool before serving.
Nutritional Information:
(Per serving, assuming 8 servings total)
Calories: Approx. 350, Fat: 20g, Carbs: 35g, Protein: 8g
Dish Characteristics:
- Combination of sweet and savory flavors from the tomato and mustard filling.
- Crispy and flaky pastry crust.
- Ideal for brunch or as a light meal with a side of fresh vegetables or salad.
User Comments:
- "This dish was a hit at my dinner party! The combination of flavors was unique and delicious." - John Smith
- "The pastry crust was crispy and flaky, perfectly paired with the tomato and mustard filling." - Sarah Johnson
- "A great way to use up fresh tomatoes from the farmers' market." - Michael Davis
Special Precautions and Tips:
- Be sure to use fresh ingredients for best results.
- Use whole grain mustard for added nutrition and flavor complexity.
- If you prefer a less spicy dish, you can adjust the amount of mustard accordingly.
- Handle the pastry lightly to avoid tearing during rolling out and transferring to the pie dish.
