I hurry to share this recipe of tart tomato, feta and sage notes and a little summer because it was still in my cupboards, and that it is worth the effort ! With the weather today, I still think… Tomorrow we have a soup or a gratin ! ��
In my last magazine “Elle à Table” they were talking about the blé noir (buckwheat) and they were including a pie salty. This idea I liked and I found in the radius organic grocery store near my home. It is a great success because the seed brings a mild nutty flavour and a little crispy quite pleasant in the mouth ! Since then I’ve returned regularly over a few dishes in the oven and we became fans.
To 4 Save Print Ingredients
- FOR THE PASTRY
- 200 g of flour
- 50 g whole meal flour
- 7 cl of oil
- 7 cl of water
- 1 pinch of salt
- FOR THE TOPPING
- 3 tomatoes
- 200 g of feta cheese
- 10 sage leaves, cut into strips
- 1 teaspoon of seeds of semolina
- 1 tablespoon of seeds of buckwheat
- Salt and pepper
- Preheat your oven to 180°.
- In a bowl, pour the flour, oil, water and a pinch of salt. Stir until obtaining a homogeneous ball of dough.
- Lay it out and place in a pie dish covered with parchment paper. Make small holes in the bottom of pie with a fork.
- Sprinkle the semolina over the bottom of the pie, this helps absorb the water in the tomato and dry out a bit.
- Remove the tomatoes cut into rings and scatter over the feta crumbled. Season with salt and pepper.
- Scatter the sliced sage and the seeds of buckwheat.
- Bake for 30 minutes, at least, until the pie is golden brown.
I picked a big bunch of sage from my parents and I did it dry for this winter. Speaking of sage… my grandmother had a thing, she said, putting a sage leaf in the cooking of some ingredients are quite difficult to digest, such as cabbage, this made them much more digestible. I’ve tested it and personally, it works rather well.
You tell me seen as he arrives at the period of the cabbage… ��