Rustic Tomato Pie | Easy To Make Brunch Recipe | Beat Batter Bake With Priyanka

Learn to make Rustic Tomato Pie, an easy to make brunch recipe by our Chef Priyanka only on Rajshri Food. Thinking what to have for brunch? All you need at such time is a quick, easy to assemble and delicious Rustic Tomato Pie. Take a look at the ingredients and method and don’t think twice before making this one!

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Ingredients

(Serves 2) For Rustic Dough: Whole wheat flour
– 3/4th cup Corn meal
– 1/4 th cup Butter
– 1 cup (cubed and chilled) Curd
– 3 tbsp For Stuffing: Mozzerella
– 1 cup (grated) Tomatoes
– 4 (thinly sliced) Basil leaves
– handful Salt and pepper to taste Olive oil
– 2 tbsp Galric cloves
– 3 (crushed)

Method

– Put whole wheat flour, corn meal and salt into the bowl of a food processor and pulse a couple times to mix.
– Add about the butter to the food processor and pulse several times. until the largest pieces of butter are about the size of large peas.
– Add curd and pulse again. If needed add more curd, a teaspoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
– Fold it in a parchment paper and let it rest for atleast an hour.
– Place the sliced tomatoes on kitchen towel, sprinkle some salt to drain the juices as much possible (about an hour)
– Pre heat the oven at 200 degree celcius.
– Take a fresh parchment paper and roll the dough upto ¼ th inch height. The edges will be uneven. Its ok. Shift the rolled pie along with the parchment on a baking tray
– Mix mozzarella cheese with hand torn basil leaves, sal and pepper. Leaving a 1 inch gap on the sides, sprinkle the cheese mixture
– Layer the tomatoes close to each other on the cheese
– Mix olive oil, garlic, a pinch of salt and pepper and brush this mix on the tomatoes
– Fold the uncovered border of the dough over the filling. Allowing the dough to naturally pleat its way around the galette
– Bake at 200 degree celcius for 20 -25 minutes. Continue baking for another 15 minutes at 160 degree celcius
– Once out of the oven, sprinkle with some olives and fresh basil. – Serve warm. Bon Appetite!

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