Pie with tomatoes and smoked feta
6 servings
100 minutes
Tomato and smoked feta pie is a gastronomic embodiment of sunny Italy, where fresh, natural ingredients create a magical blend of flavors. Tomatoes add juiciness and a slight tang to the pie, while smoked feta contributes a deep, rich aroma with a spicy note. The crispy crust serves as the perfect base for this harmonious duet. Herbs like oregano and marjoram give the dish traditional Mediterranean nuances, making it particularly fragrant. This pie will be a wonderful centerpiece for any table—be it a cozy family dinner or a festive gathering. It is best served slightly warm with a glass of white wine and a light salad to highlight its flavor profile. Each serving is a small journey to Italy that awakens the desire to savor the moment and share joy with loved ones.
1
Preheat the oven to 200°C. Add liquid smoke to the feta brine, cut the cheese so it is fully submerged in the liquid. Set aside.
- Feta cheese: 150 g
- Tomatoes: 670 g
- Cherry tomatoes: 230 g
2
Lay tomato slices and halved cherry tomatoes in a single layer on a baking sheet lined with two layers of paper towels. Sprinkle with salt. Flip the tomatoes and salt the other side. Set aside for 15 minutes, then blot excess moisture with paper towels.
- Coarse salt: to taste
3
Carefully roll out the pie dough into a circle larger than the baking dish (25 cm in diameter). Use a rolling pin to transfer the dough to the dish. Distribute the dough into the corners with your hands, and trim the excess with a knife. Place in the freezer for 5 minutes.
- Yeast-free dough: 400 g
4
Take the mold out of the freezer. Grease the bottom of the base with mustard using the back of a spoon. Arrange the tomatoes on the base as tightly as possible. Place feta in a strainer and let the liquid drain. Crumble feta over the tomatoes. Add pepper. Drizzle with 2 tablespoons of olive oil and sprinkle with oregano, marjoram, and/or thyme.
- Grainy mustard: 2 tablespoons
- Tomatoes: 670 g
- Cherry tomatoes: 230 g
- Feta cheese: 150 g
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 2 tablespoons
- Oregano: 1 teaspoon
- Green: 1 bunch
5
Place the dish in the oven and bake for 1 hour until the base and filling are ready. A golden crust should form on the cheese, and most of the moisture should evaporate. Remove from the oven and let cool to room temperature. Sprinkle with remaining herbs, drizzle with olive oil, and serve.
- Green: 1 bunch
- Extra virgin olive oil: 2 tablespoons