INGREDIENTS
- 1 pastry sheet (puff pastry, shortcrust pastry or classic pie pastry)
- 1 ½ teacups EPIROS Feta PDO cheese
- 1 teacup dairy cream (35% fat)
- 1 green pepper
- 1 red pepper
- 6 cherry tomatoes, halved
- 1 onion, finely chopped
- 4 tbsp olive oil
- 2 eggs
- Salt & freshly ground black pepper
EXECUTION
Remove the pastry from the fridge at least 10 minutes before using it (if it is frozen, let it thaw completely before using). Pre-heat oven to 180°C.
Wash the peppers, remove the seeds and cut into cubes. Heat the olive oil in a non-stick pan and sauté the peppers with the onion until soft, stirring with a wooden spoon. Remove from heat and let them cool. Beat the eggs with the cream, add the EPIROS Feta PDO cheese and then the peppers and onions. Add salt and pepper and mix well.
Lightly grease a flan dish and spread the pastry sheet on the bottom, also covering the sides. Pour the filling into the dish and flatten the top with the back of a spoon. Decorate the surface with the halved cherry tomatoes and turn the sides of the pastry inwards, creating small pleats around the dish.
Bake for approx. 45 minutes, or until golden brown.
Tip: Optionally you can add finely chopped sausage or salami into the mix.
