It may look a bit difficult, but to be honest – could not be easier. You can prepare dough in the
It may look a bit difficult, but to be honest – could not be easier. You can prepare dough in the evening and just roll it in the morning, add the filling and bake it. You will be surprised how tasty it is, especially that pesto and tomato juice sink in the cake. Yummy yummy!
What yo need:
- 2 cups flour
- ½ cup yellow cornmeal
- 1 teaspoon sugar
- 1 teaspoon salt
- 110g butter (cold and cubed)
- ½ cup iced water
- 2 handfuls of cherry tomatoes
- ½ cup grated cheese
- ¼ cup pesto
- 4 garlic cloves (chopped)
- 2 scallions (chopped)
- 2 tablespoons olive oil
- salt and pepper
- 1 egg yolk with a dash of milk
Preheat oven to 175 C. First we need to prepare crust, so mix flour, cornmeal, sugar and salt. Then add butter and grid it with dry ingredients until you have coarse crumbs. Add water and pulse everything. Roll a ball from the dough and put it to a fridge for about 1h.
Roll out dough on a floured surface to around 35 centimeters round and place it on a baking sheet.
Now it’s time for the filling. Whisk pesto and olive oil and put it on a dough. Pierce tomatoes with a fork (so the juice will leak while it’s baking) and add it as well with garlic and scallions. Season with salt and pepper. Form a mound in the middle of the dough leaving 1-2 inch border. Sprinkle with cheese and fold over edges. Then brush with yolk and milk.
Bake for 30-40 minutes.
Enjoy! Marta