This is an easy and quick recipe to make when you have both eggs and cheese in the fridge which you need to consume quickly.
The fresh tomatoes will dry and roast during the baking, becoming a perfect balancing element to the melting cheesy core of the pie.
I hope you will enjoy this pie as much as I did! 🙂
Ingredients
- 250 gpuff pastry
- 200 gItalian provola cheese (or another melting cheese)
- 100 ggrated Parmesan cheese
- 5eggs
- 1 teaspoonground turmeric
- 1/2 teaspoonground black pepper
- 1/2 teaspoonground nutmeg
- 1 pinchground oregano
- 1 pinchtable salt
Preparation
– grease a 22 cm rounded baking tray and fold it with the puff pastry;
– beat the eggs in a separate bowl;
– add the grated Parmesan cheese, the ground spices and whisk well;
– add the Provolone cheese, chopped in small cubes, and mix well;
– pour the thus obtained filling onto the pastry;
– cut the tomatoes in thin round slices and cover the pie with them;
– sprinkle a pinch of salt and dry oregano on top;
– bake at 170 degrees for about 45 minutes or till golden;
