Tomato-mustard pie

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
-water
-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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Published by miss.pickyeater

Passionate about everything related to food and health, I invent and reproduce for you simple recipes that we usually buy in our supermarkets or eat in restaurants.

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