Pie with curd filling and tomatoes

Pie with curd filling and tomatoes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for making a pie with curd filling and tomatoes


  1. Flour 280 g
  2. Butter 120 g
  3. Milk 40 ml
  4. Egg 1 pc.
  5. Yolk 1 pc.
  6. Salt 1/3 tsp


  1. Curd 400 g
  2. Small tomatoes 6 pcs.
  3. Cream 10% 100 ml
  4. Garlic 2 tooth.
  5. Egg 2 pcs.
  6. Lemon juice 1 tbsp. l
  7. Parsley 1 tbsp. l
  8. Chives 1 tbsp. l
  9. Ground black pepper 1/3 tsp
  10. Salt ½ tsp
  • Main ingredients: Tomato, Milk, Cottage cheese, Cream, Flour, Shortcrust pastry, Greens
  • Serving 8 servings

Making a pie with curd filling and tomatoes:

Grate the softened butter with flour and salt, add milk, egg and yolk. Quickly knead the dough, wrap in a film and put in the freezer for 15 minutes.

Grind cottage cheese with a fork, add cream, egg, lemon juice, salt, black pepper, mix. Add greens and garlic passed through a press to the curd mass, mix.

Remove the dough from the freezer. Sprinkle the surface with flour and roll it into a thin layer. Put in a mold with a diameter of 22 cm, make the sides 3 cm high. Put the base in a preheated oven to 200 degrees for 10 minutes. Put the filling in the base. Cut the tomatoes into slices and put on the curd mass, gently squeeze them into the filling. Bake the cake for 30 minutes. Remove the finished cake from the mold, allow to cool slightly. Cut and serve, bon appetit!