Ingredients:
Massa
- 1 ovo
- 6 tablespoons Castelo Olive Oil
- 1 teaspoon of salt
- ½ cup of finely flaked oats
- About 1 cup (tea) of wheat flour
Filling
- 1 cup of creamy Catupiry cheese
- 6 tomatoes
- ¼ cup of Castelo Olive Oil
- ¼ cup of Castelo Traditional Balsamic Vinegar
- 1 teaspoon of salt
- Fresh thyme or oregano to taste
Preparation mode:
For the dough, mix the egg, olive oil and salt in a bowl. Add the oats and wheat flour and knead until it forms a firm dough. Let it rest for 15 minutes. Roll out the dough between 2 pieces of plastic and line the bottom and sides of a medium removable bottom tart pan (22 to 24cm in diameter). Place in a preheated medium oven (180℃) for about 10 minutes. Cut the tomatoes into slices.
Mix olive oil, balsamic vinegar, salt and oregano. Remove the pie from the oven and spread with cream cheese. Garnish with tomatoes on top. Drizzle with the oil and vinegar mixture, salt and thyme or oregano. Return to the oven for another 30 minutes or until nicely browned.
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