SAVORY PIE WITH CHERRY TOMATOES AND OLIVES
Perfect as an appetizer, or delicious main course; it is also a VEGAN recipe as it is completely free of milk (dairy products) and eggs. Instead of the classic cheese I used spreadable rice "cheese" (but soy or vegetable stracchino that they sell in the supermarket is also fine). I then added cherry tomatoes (you can also alternate yellow and red if you like), Taggiasca olives, oregano and fresh basil. If you don't have time you can also buy ready-made short crust pastry, but believe me if I tell you that the base is prepared in a few minutes and will be much more genuine. Let's go immediately to see doses and procedure!
Ingredients
FOR THE BASE
250 g flour100 ml dry white wine40 g extra virgin olive oilHalf a teaspoon salt
FOR THE FILLING
250 g cream cheese 150 g cherry tomatoes30 g Taggiasca olives (pitted)basil (fresh-to taste)oregano to taste
Preparation
First we prepare the base of the savory pie for which we place the type 1 flour, salt, extra virgin olive oil and white wine in a bowl. Mix well first with a fork and then with your hands until a smooth and non-sticky dough is formed. Let it rest just a quarter of an hour covered with cling film. After this time we can roll out the dough on a sheet of parchment paper with a rolling pin until it reaches a thickness of about 4 mm. Prick the bottom with the tines of a fork and spread the base with vegetable cheese, leaving a few cm free up to the edge. Also add the cherry tomatoes cut in half with the cut side up, oregano and olives. We also add a drizzle of oil and move the savory pie to a baking sheet. Preheat the oven to 200°C and bake for about 40 minutes or until golden brown. Here is the result! You just have to try it friends!
Perfect as an appetizer, or delicious main course; it is also a VEGAN recipe as it is completely free of milk (dairy products) and eggs. Instead of the classic cheese I used spreadable rice "cheese" (but soy or vegetable stracchino that they sell in the supermarket is also fine). I then added cherry tomatoes (you can also alternate yellow and red if you like), Taggiasca olives, oregano and fresh basil. If you don't have time you can also buy ready-made short crust pastry, but believe me if I tell you that the base is prepared in a few minutes and will be much more genuine. Let's go immediately to see doses and procedure!
Ingredients
FOR THE BASE
250 g flour
100 ml dry white wine
40 g extra virgin olive oil
Half a teaspoon salt
FOR THE FILLING
250 g cream cheese
150 g cherry tomatoes
30 g Taggiasca olives (pitted)
basil (fresh-to taste)
oregano to taste
Preparation
First we prepare the base of the savory pie for which we place the type 1 flour, salt, extra virgin olive oil and white wine in a bowl. Mix well first with a fork and then with your hands until a smooth and non-sticky dough is formed. Let it rest just a quarter of an hour covered with cling film. After this time we can roll out the dough on a sheet of parchment paper with a rolling pin until it reaches a thickness of about 4 mm. Prick the bottom with the tines of a fork and spread the base with vegetable cheese, leaving a few cm free up to the edge. Also add the cherry tomatoes cut in half with the cut side up, oregano and olives. We also add a drizzle of oil and move the savory pie to a baking sheet. Preheat the oven to 200°C and bake for about 40 minutes or until golden brown. Here is the result! You just have to try it friends!
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