On a sunny day, who has never had a sudden craving for freshness? I love cooking tomato in summer because it is a juicy and fresh vegetable. In this pie, I certainly wanted to cook the tomato in a warm way but especially try to associate the tomato with the mustard. And it’s a delight!
Modus operandi: a salted pie for a sun day
-150g buckwheat flour
-50g white flour
-3 tablespoon olive oil
-one teaspoon of salt
-2 large tomatoes
-3 tablespoons mustard
-only pieces of feta
To make the dough, knead the flour, olive oil and salt.
Add water until the dough is malleable without sticking.
Form a dough and spread with a roll.
Place in a pie container.
Spread the mustard on the dough.
Cut the tomatoes into strips.
Place them on the mustard.
Place a few pieces of partying on top of the tomatoes.
Add a pinch of salt, a spoon of olive oil.
Bake at 175°C for 25 minutes.
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