Tomato and parmesan pie
Perfect year-round, this easy pie will be loved by the whole family
Serves
2-3
Prep
10 mins
Cook
30 mins
Method
- Preheat oven to 200°C. Place pastry sheet on a lined baking tray. Spread mustard evenly over the surface, leaving a 4cm border around the pastry. Sprinkle Mil Lel Parmesan Cheese then top with tomatoes and thyme.
- Lift and fold the 4cm border of pastry to contain ingredients. Brush border with melted butter. Drizzle tomatoes with olive oil and a sprinkle of black pepper.
- Bake for 25 minutes or until pastry is golden.
- To serve, place pie on a serving platter. Top with basil leaves and extra Mil Lel Parmesan Cheese. Serve immediately.
Ingredients
- 1 sheet Puff Pastry
- 2 tbsp Seeded Mustard
- 30g Mil Lel Parmesan Cheese, shaved or shredded plus extra to serve
- 400g mixed Baby Tomatoes, halved
- Handful of fresh Thyme Leaves, stems removed
- 1 tbsp Butter, melted
- 1 tbsp Olive Oil
- Cracked Black Pepper to taste
- Handful of Baby Basil leaves
