Chamomile pie
A dish for a large company - original romesco pie with tomato and three kinds of cheese filling!
Ingredients
| BATTER: |
| wheat flour 700 g |
| warm milk 240 ml |
| dry yeast 10 g |
| softened butter 115 g |
| olive oil 20 ml |
| raw sesame 15 g |
| salt pinch |
| TOASTING: |
| tomato pulp 400 g |
| suluguni cheese 0.5 kg |
| cottage cheese 300 g |
| feta cheese 120 g |
| olive oil 30 ml |
| zest of 2 lemons |
| parsley 10 g |
| TO TASTE: |
| lemon juice |
| salt |
| black pepper |
| dried mint |
| oregano |
Instructions
Step 1
Mix the sifted flour with the salt. Dissolve the yeast in the warm milk, then combine with the flour, add the butter and knead the dough. Cover with clingfilm and leave in a warm place for one and a half to two hours.
Step 2
Combine the grated suluguni, cottage cheese, half the lemon zest and juice, salt, dried mint and olive oil. Stir to combine. Separately mix the chopped tomatoes, parsley, oregano, half the zest and juice of a lemon, feta, olive oil, salt and black pepper.
Step 3
Obeom the dough, divide it into 2 pieces and roll it out. On one sheet of dough, use a bowl to make a circle in the middle. Place the tomato filling in it and spread the cheese filling around the edges. Cover with the second sheet of pastry, pinch the edges and press the middle with a bowl. Make 12 cuts in a circle and turn out the pieces of pastry with the cheese filling. Brush the pie with olive oil and sprinkle with sesame seeds.
Step 4
Bake at 175 degrees for 35-40 minutes. Bon appetit!