About This Recipe
A delicious red pie with the scent of Provence. It's perfect for sharing during your summer meals.
Ingredients
At Oliviers&Co
Domaine Salvator Olive Oil
White Condiment
Espelette Pepper
At the market
1/2 chervil bunch
1 tarragon bunch
1 chives bunch
1 dill bunch
8 oz flour
4 oz butter
1 egg
6 tomatoes
2 red bell peppers
1 tbsp mustard
2 oz parmesan cheese
2 rosemary sprigs
Salt
Directions
Preheat oven to 374°F.
Pour the flour and a pinch of salt into a bowl. Incorporate the butter, cut into small pieces. Knead with your fingertips. Add the beaten egg and knead until you obtain a ball of dough. Cover with cling film and refrigerate for 30 minutes.
Peel the bell peppers and cut them lengthwise. Wash, dry and cut the tomatoes into medium slices.
Place the tomatoes and peppers in an ovenproof dish lined with parchment paper. Drizzle with olive oil and sprinkle with some salt.
Bake for 15 minutes and set aside.
Meanwhile, spread the dough on a floured work surface. Place it in oiled pie pan lined with parchment paper. Put dry beans on top to prevent the dough from puffing. Bake for 10 minutes and remove beans and parchment paper.
Spread the mustard on the pastry shell and sprinkle with parmesan cheese. Spread the bell peppers then the tomatoes on top. Scatter the rosemary sprigs and bake for 30 minutes, or until the pastry is golden brown.
Roughly chop the herbs. Season with 1 tbsp of white condiment and 2 tbsp of olive oil, espelette pepper and salt.
Serve with the pie, warm or cold.