Closed pie with tomatoes, feta cheese and poached egg
4 servings
40 minutes
A closed pie with tomatoes, feta cheese, and poached egg is a refined dish of European cuisine that combines the tenderness of puff pastry with the sweet-sourness of tomatoes and the spiciness of feta. This pie may remind you of classic Mediterranean recipes where the simplicity of ingredients reveals depth of flavor. The crispy crust hides a juicy filling, while the delicate poached egg placed carefully on each slice adds a creamy texture and makes the presentation striking. The harmony of flavors and textures makes this pie perfect for cozy family dinners or festive gatherings. A pinch of basil gives it a subtle aroma of freshness, enhancing the gastronomic pleasure. Serve it warm to unlock all flavor notes and let the yolk gently flow together with the ingredients.
1
We cut the tomatoes in half. We grate the cheese on a coarse grater.
- Cherry tomatoes: 12 pieces
- Brynza cheese: 120 g
2
Divide the pre-thawed dough into 2 pieces. Take one piece of dough and roll it out to the desired shape on a floured surface.
- Unyeasted puff pastry: 2 pieces
3
Grease the baking dish completely inside with butter, then lay the rolled dough in it. Evenly place tomatoes on the dough, then sprinkle them with all the feta cheese. Top with a pinch of basil.
- Butter: 20 g
- Cherry tomatoes: 12 pieces
- Brynza cheese: 120 g
- Dried basil: pinch
4
Roll out the second layer of dough and close the pie so that the edges of the bottom and top layers are well connected.
- Unyeasted puff pastry: 2 pieces
5
Beat 1 egg and lightly brush the top of the pie with a special brush. Carefully make a few holes on top with a toothpick.
- Chicken egg: 5 piece
6
Bake the pie at 200 degrees for 20 minutes. Meanwhile, poach 4 eggs using special poaching cups.
- Chicken egg: 5 piece
7
Once the pie is ready, let it cool for a few minutes. Before serving, place each poached egg on a separate piece with a spoon and make a slit in the middle to let the yolk flow beautifully.
