Open pie with tomato, basil pesto and feta

SCROLL TO START
THE EXPERIENCE

recipe by:

Stavros Varthalitis

traditional

contemporary

Level of difficulty

Time needed 10 minutes

INGREDIENTS

INGREDIENTS FOR SUMMER PIE

1 sheet puff pastry

1 egg

100 gr DODONI Feta PDO

2-3 medium-sized tomatoes

10 multi-coloured cherry tomatoes

80 gr DODONI Graviera cheese, grated

Salt and freshly grated pepper

INGREDIENTS FOR BASIL PESTO

50 ml olive oil

50 gr fresh basil

½ tsp dried oregano

1 clove garlic

50 gr hazelnuts

50 gr DODONI Graviera cheese, grated

Freshly grated pepper

EXECUTION

Instructions for basil pesto

Add all the ingredients for the pesto in a mortar and pestle and, using the pestle, vigorously mash for about 4 minutes into a well combined paste. (Can also be done using a blender)

Instructions for summer pie

Preheat oven to 190ο C on convection setting. Place the puff pastry sheet in 26x36 non-stick baking pan. If the pan does not have a non-stick surface, grease with a little olive oil. Crimp the edges of the puff pastry by slightly turning them inwards around the pan. Beat the egg well and brush the entire surface of the pastry. Using a fork pierce the entire surface of the pastry and then sprinkle with the grated graviera cheese. Bake in the oven for 15'-20' until the pastry rises and the egg is cooked, maintaining the crispness of the pie. At the same time, cut cherry tomatoes in half and tomatoes into thin slices, place them in a pan, add salt and pepper and let sit in order to release some of their juices. Once the puff pastry is half-cooked, add the cherry tomatoes, the sliced tomatoes, half of the pesto mix and top with crumbled feta. Continue to bake for an additional 15' or until the vegetables are golden brown and the feta starts to melt. Top with remaining pesto, cut into pieces and enjoy!