Savory Pie with Fontina Cheese, Eggplants and Sun-Dried Tomatoes
Savory Pie with Fontina Cheese, Eggplants and Sun-Dried Tomatoes
A delicious savory pie recipe with wholemeal flour, Fontina and sun-dried tomatoes. Try and add it to your appetizer ideas for a healthy and tasty menu!
Rustic pie are an excellent appetizer idea. In this recipe, we decided to use wholemeal flour . To garnish this savory cake we’ll use Fontina cheese and sun-dried tomatoes, a tasty combination of flavor.
Dried tomatoes are mostly used to add a strong flavor to recipes that contain less savory elements, such as, eggplant. Use sun-dried tomatoes in oil, but drain the oil well before using them in your rustic pie.
This sun-dried tomatoes recipe idea is really tasty and it’s really easy to make. Fontina adds the right flavor to the delicate savor of the eggplant. .
Instructions
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Cut the eggplant into cubes and chop the onion.
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Grease a baking pan slightly and add onion, peppers and eggplant. Bake at 356°F for about 15 minutes. Then put the vegetables in a bowl and season with salt.
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In a bowl mix eggs, flour, milk and a pinch of salt.
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In another bowl prepare the pie dough by mixing with flour, salt and baking soda. Add the oil always mixing.
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Boil the water and add it to the mixture gradually, always checking the consistency.
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Knead the dough for a few minutes with your hands and then stretch it on the pan creating a layer 1/4in thick. Pierce the pie base with a fork. Remember to keep the edges high: in this way you will able to fold the edges inwards, over the stuffing.
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Pour the vegetables on the base, and add cubes of Fontina and chopped dried tomatoes.
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Complete the stuffing by adding the egg mixture.
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Fold extended edges of dough up and over filling; seal all edges.
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Bake the pie at 356°F for about 40 minutes. Check the pie and if necessary cook a few minutes more.
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