Tomato Pie with Mozzarella and Lemon Recipe
Ingredients
3 tbsp MAGGI S Sauce
1 package of shortcrust pastry
250 g cherry tomatoes
375 g mozzarella
1 lemon
a few fresh basil leaves to taste
3 tbsp olive oil
pepper to taste
Preparation
Line a greased 24cm diameter baking tin with the shortcrust pastry. Place a sheet of baking paper on top and cover with dried beans or chickpeas. Bake in a preheated oven at 200ºC for approximately 15 minutes. Remove the baking paper from the beans or chickpeas and bake for another 10 minutes, until the pastry is lightly golden. Let cool.
Wash the lemon and remove the peel with a knife. Cut the peel into very thin strips. Cut the basil leaves into strips.
Wash and cut the cherry tomatoes in half. Cut the mozzarella.
When serving, place a layer of shredded mozzarella on the bottom of the pie. Cover with tomato and add MAGGI sauce, pepper and olive oil. Distribute basil, thin slices of lemon peel and finish with some very thin slices of lemon.
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