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Italian mozzarella and tomato pie from Alexander Seleznev

Italian mozzarella and tomato pie from Alexander Seleznev, Prescriptions, Any category, Appetizers, Any kitchen, Italian cuisine, Pies

Ingredients portion 4

Wheat flour 200 g

Butter 100 g

Water to taste

Salt to taste

Mozzarella cheese to taste

Hard cheese 100 g

Olives to taste

Cream 50ml

Chicken egg 4 pieces

Cherry tomatoes 8 pieces

Basil to taste

Spices to taste

Cooking instructions 1 hour

1 For the casserole dish, make or buy ready-made puff pastry. Sieve the flour first, then add the cold butter, cut into pieces. Add 0.5 tsp. salt, 2-3 tbsp. cold water and knead the dough. Dip your hands in cold water to prevent the dough from sticking. Leave the dough to rest for a few minutes in cling film in the refrigerator before unrolling.

2 Then place the thin dough in a deep mould and press it against the rim of the mould, trimming off the excess. The excess dough can be frozen until next time. Then prick the bottom of the dough with a knife. Place the basil leaves in the bottom of the dough tin and top with the mozzarella balls.

3 For the filling: put two whole eggs and 2 yolks, 50 ml cream, 50 grated grated hard cheese and spices into the blender bowl. Blend it all with the blender until smooth. Pour the mixture into the dish and top with the olives and cherry tomatoes.

4 Prepare the cake in the preheated oven for 25 minutes at 180 degrees.

Recipe tip You can add salt, pepper, basil and thyme to taste.

A flourless Christmas log

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .