Italian pie with mozzarella and tomatoes from Alexander Seleznev

For the pie, you need to prepare or buy ready-made puff pastry. First, sift the flour, then add cold butter cut into pieces. Add 0.5 tsp of salt, 2-3 tbsp of cold water, and knead the dough. To prevent the dough from sticking, dip your hands in cold water. After that, let the dough 'rest' for a few minutes in plastic wrap in the fridge before rolling it out.

Then lay the thin dough in a deep form and press it against the edges of the form, trimming off the excess. The excess dough can be frozen for next time. Then make holes in the dough at the bottom with a knife. Place basil leaves at the bottom of the dough form, topped with mozzarella balls.

For the filling: pour two whole eggs and 2 yolks, 50 ml of cream, grate 50 g of hard cheese, and add spices into a blender container. Blend everything until smooth. Pour the resulting mixture into a mold and top with olives and cherry tomatoes.

Bake the ready pie in a preheated oven at 180 degrees for 25 minutes.