A summer pie packed with Mediterranean flavours, feta cheese, black olives and oregano. This recipe is perfect for the tomato season and the warm summer mounts.
This is what you need for the pie crust:
300 ml flour
4 tablespoons of ice-cold water
½ tablespoon of salt
152 grams of cold butter
This is what you need for the pie filling:
2 medium-sized firm tomatoes
10 black olives
½ of a red onion
2 tablespoons of fresh roughly chopped oregano
3 large eggs
200 ml milk
1/3 teaspoon of black pepper
1 teaspoon of salt
100 grams of grated Mozzarella
100 grams of Feta cheese
How you make the pie crust:
Preheat the oven to 200°C.
Add flour, salt and ice-cold water to a bowl.
Cut the butter into smaller pieces and quickly work the dough with a knife.
When combined, flatten out the dough and let it rest in the refrigerator for a minimum of 30 minutes.
When the dough is rested, roll it out and place it into a pie dish of 28 cm in diameter.
Prick holes throughout the crust and place the pie crust in the refrigerator for another 30 minutes.
Blind bake the pie crust for 12 minutes in the lower part of the oven until golden.
Start making the filling.
How you make the pie and filling:
Cut the tomatoes, olives and red onion into slices.
Cut the feta cheese into bite-size cubes and grate the mozzarella cheese.
Add the cheese, onion and tomato slices to the prebaked pie crust.
Add eggs, milk, salt, oregano and pepper to the bowl and stir until combined.
Pour the egg mixture on top of the pie and top with olives.
Bake the pie for another 30 minutes or until the pie has completely set and turned slightly golden on top.
Top with fresh oregano and sea salt.
Enjoy with a glass of wine, beer or a soft drink. Serve with a fresh salad on the side.
