Rustic pie stuffed with tomato and mozzarella

17/11/2023

The Rustic pie stuffed with tomato and mozzarella is a versatile and tasty dish, perfect as an appetizer or for a picnic. Here’s the recipe with an Italian touch:

Ingredients

2 rolls of ready-made puff pastry (about 230g each)
250g of mozzarella (preferably buffalo mozzarella for a more authentic flavor)
400g of ripe tomatoes
Fresh basil to taste
2 tablespoons of extra virgin olive oil
Salt and black pepper to taste
1 egg for brushing the surface (optional)
Dried oregano to taste (optional for an extra touch of flavor)

Preparation

Preheat the oven to 180 °C (356 °F).
Roll out a puff pastry sheet and place it on a baking tray lined with parchment paper.
Slice the mozzarella and let it drain to remove excess whey.
Slice the tomatoes and lightly dry them with paper towels to remove excess moisture.
Arrange the slices of mozzarella and tomato on the puff pastry, alternating them. Leave a free edge of about 2 cm along the sides.
Season with salt, pepper, extra virgin olive oil, and, if you like, a pinch of dried oregano.
Add the fresh basil leaves.
Roll out the second puff pastry sheet and cover the filling. Seal the edges well by pressing with your fingers or with the tines of a fork.
Make small cuts on the surface of the rustic pie to allow steam to escape during cooking.
(Optional) Beat the egg and brush the surface of the pie to give it a nice, shiny glaze.
Bake for about 30 minutes or until the puff pastry is golden and crispy.
Let it cool slightly before serving.

Curiosity

This rustic pie is a variation of the classic puff pastry roll filled with toppings and reminds us of the flavors of Margherita pizza. Oregano and basil are two aromatic herbs commonly used in Italian cuisine, especially in the South where pizzas and focaccias are often enriched with these scents of the Mediterranean.

Remember to let the pie rest a few minutes before cutting it, so as not to risk the melting cheese dispersing too quickly. Enjoy your meal!