Original recipe, born of a compilation of tomato pie family recipes
Ingredients for an 11 inch pie:
Basil crust:
- 2 cups 1/4 all-purpose flour
- 1 Egg
- A handful of fresh basil, finely chiseled
- 1 stick of butter.
Topping:
- 4 medium tomatoes
- Dijon or Meaux mustard (softer)
- A bouquet of fresh basil
- 10 thin slices of goat cheese
- 1 cup ½ of grated mozzarella
- Salt and pepper
- 1 tablespoon of olive oil
Preheat your oven on 390°F.
Mix all the ingredients for the crust and knead it. Let the dough stand for 1/2 hour in the fridge.
For the beginners, you must first put the flour in a metal bowl; make a hollow in the middle with the egg; then, break it and put it in the trough. Then place all around the softened butter cut into small pieces and basil. Working manually paste by adding, if necessary, a little cold water.
Roll the dough and put the parchment paper in the pan. Drop the dough. Spread the mustard on the bottom of the crust. Then put half of mozzarella and the thin slices of goat.
Finally garnish on 3 mm thick with tomato slices. Sprinkle with salt and pepper. Add a few leaves of fresh basil chiseled and the rest of mozzarella.
Cook in the oven for 25 minutes, ensuring well to choose the "pie" program that is one where the heat comes bottom of the oven. This is the only program that guarantees a bottom pie cooked and firm. The oven must be hot to avoid softening the tomatoes.
Serve hot but not too much. You can eat it cold or warm depending on your taste!
Eat it with a salad and a deli meat dish or a terrine.
Note: it’s better with mozzarella than with gruyere. It is smoother and less salty.
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