Italian-style pastry pie

 

Italian-style pastry pie
229 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:50 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
229
11%
Protein
6 g
12%
Fat
17 g
21%
Added Sugar
0 g
0%
Carbohydrates
14 g
5%
Roughage
1 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For <none>

11 ouncesPuff pastry (frozen)
For the filling
4 ⅔ cupsripe tomatoes
1 tablespoonolive oil
1 ½ cupsfresh Mozzarella
salt
freshly ground peppers
1 tablespoonbalsamic vinegar
½ teaspoonsoregano dried
2 tablespoonsBasil leaves finely chopped
1 tablespoonolive oil

Directions

1 Lay the puff pastry sheets side by side to thaw, then lay on top of each other and roll out on a floured surface. Line the greased dish with the pastry and brush with a little oil.
2 Wash and slice the tomatoes. Slice the mozzarella. Preheat the oven for 220°C | 425F | gas 7.
3 Arrange the tomatoes and mozzarella in the pastry case, alternating tomato and mozzarella slices (slightly overlapping), and sprinkle the tomatoes with a few drops of balsamic vinegar. Sprinkle everything with oil, scatter with oregano and finely chopped basil and season with salt and pepper.
4 Bake for about 15 - 20 minutes. Serve immediately.
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