Tomato Pie Recipe by Shandré Candiotes
Cooking Instructions 1 Pastry 🤎 2 Measure the flour. Add to a bowl and place in the freezer. The flour should be cold. 3 Grate the butter. Place in a bowl and place in the freezer for at least 30 minutes. 4 Remove the butter and flour from the freezer. Rub the butter into the flour until it resembles bread crumbs. Work fast as the butter should not melt. Place back into the freezer for 15 minutes. 5 Pour the water into jug. Add ice. The water should be ice cold. Juice the lemon and add the juice to the water. 6 Pour a bit of water into the flour mixture and gently mix. Keep adding water until it just forms a dough. Do not overwork. 7 Wrap and place in the fridge for 1 hour. 8 Remove the dough from the fridge. Roll on a floured surface. 9 Place the dough in the baking tray. I used a fork to make the sides. The dough has a lot of butter thus you do not have to grease the pan. 10 Place in the freezer while you prepare the filling. 11 Filling 🍅🍅 12 Preheat the oven to 175°C. 13 Peel the garlic and toast in a pan. Chop finely after it is toasted. 14 Slice the tomatoes into 2 or 3 thick slices (depending how big the tomatoes are). 15 Crumb the feta. 16 Pick the fresh basil. 17 Remove the pastry from the freezer. Brush the bottom with the wholegrain mustard. 18 Spread the chopped garlic and two thirds of the crumbed feta ontop of the mustard layer. 19 Make a layer of fresh basil. 20 Pack the slices tomatoes. As close as possible. 21 Add the leftover crumbed feta. 22 Bake for 40 to 50 minutes. 1 Pastry 🤎 1 Pastry 🤎 2 Measure the flour. Add to a bowl and place in the freezer. The flour should be cold. 2 Measure the flour. Add to a bowl and place in the freezer. The flour should be cold. 3 Grate the butter. Place in a bowl and place in the freezer for at least 30 minutes. 3 Grate the butter. Place in a bowl and place in the freezer for at least 30 minutes. 4 Remove the butter and flour from the freezer. Rub the butter into the flour until it resembles bread crumbs. Work fast as the butter should not melt. Place back into the freezer for 15 minutes. 4 Remove the butter and flour from the freezer. Rub the butter into the flour until it resembles bread crumbs. Work fast as the butter should not melt. Place back into the freezer for 15 minutes. 5 Pour the water into jug. Add ice. The water should be ice cold. Juice the lemon and add the juice to the water. 5 Pour the water into jug. Add ice. The water should be ice cold. Juice the lemon and add the juice to the water. 6 Pour a bit of water into the flour mixture and gently mix. Keep adding water until it just forms a dough. Do not overwork. 6 Pour a bit of water into the flour mixture and gently mix. Keep adding water until it just forms a dough. Do not overwork. 7 Wrap and place in the fridge for 1 hour. 7 Wrap and place in the fridge for 1 hour. 8 Remove the dough from the fridge. Roll on a floured surface. 8 Remove the dough from the fridge. Roll on a floured surface. 9 Place the dough in the baking tray. I used a fork to make the sides. The dough has a lot of butter thus you do not have to grease the pan. 9 Place the dough in the baking tray. I used a fork to make the sides. The dough has a lot of butter thus you do not have to grease the pan. 10 Place in the freezer while you prepare the filling. 10 Place in the freezer while you prepare the filling. 11 Filling 🍅🍅 11 Filling 🍅🍅 12 Preheat the oven to 175°C. 12 Preheat the oven to 175°C. 13 Peel the garlic and toast in a pan. Chop finely after it is toasted. 13 Peel the garlic and toast in a pan. Chop finely after it is toasted. 14 Slice the tomatoes into 2 or 3 thick slices (depending how big the tomatoes are). 14 Slice the tomatoes into 2 or 3 thick slices (depending how big the tomatoes are). 15 Crumb the feta. 15 Crumb the feta. 16 Pick the fresh basil. 16 Pick the fresh basil. 17 Remove the pastry from the freezer. Brush the bottom with the wholegrain mustard. 17 Remove the pastry from the freezer. Brush the bottom with the wholegrain mustard. 18 Spread the chopped garlic and two thirds of the crumbed feta ontop of the mustard layer. 18 Spread the chopped garlic and two thirds of the crumbed feta ontop of the mustard layer. 19 Make a layer of fresh basil. 19 Make a layer of fresh basil. 20 Pack the slices tomatoes. As close as possible. 20 Pack the slices tomatoes. As close as possible. 21 Add the leftover crumbed feta. 21 Add the leftover crumbed feta. 22 Bake for 40 to 50 minutes. 22 Bake for 40 to 50 minutes. 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