Saturday, June 12, 2010

Tomatoes, olives, and onions pie....perfect for a summer evening!!

I love everything that tastes yummy, is colorful and smell delicious. I was thinking about new cold pies to serve during the summer hot days to our friends. I wanted to create something different, colorful, and appealing to the eyes. Immediately, it came into my mind a cold pie of tomatoes, onions, garlic, olives and herbs. The result was amazing. I am thinking to make this pie again, but with some innovations. I think it will be good to add to the filling calamari, anchovies, or capers. Whatever you choose to add on top of the original version, you would love it!!..........Here goes the recipe:

For the crust:

1 1/2 cups of plain flour
1/2 cup of corn starch
100 grams of butter
2 teaspoon of baking powder
1 1/2 teaspoon of herbs (I used oregano only, but I am thinking to make it with a mix of herbs in the future)
Pinch of salt
Cold water

For the filling

2 onions sliced
3 garlic cloves (crushed)
1 can of tomatoes (chopped)
100 grams of sliced kalamata olives
Fresh oregano and thyme
Fresh nutmeg and pepper
Parsley to garnish
Olive oil

For the dough
Mix the flour, corn starch, herbs, baking powder and salt. Add the butter, and water. Combine it until you have a firm dough. Cook it in a preheated oven at 375F for 25 minutes or until fully cooked. Let it cool.

For the filling
Combine the onion and garlic with the mix of oregano/thyme and nutmeg/pepper. Fry them with olive oil until the mix is cooked and soft. Add the tomatoes (with not much juice) and salt. Simmer it, and let it reduce for about 10 minutes. Add the olives, and let it cool.

Spread the filling on the dough before eating; thus, you will avoid the crust to get soggy. Decorate with fresh chopped parsley...Enjoy!!

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