This pie combines national dishes of two colorful cuisines of the world: Caprese (mozzarella, tomato, basil) - a visiting card of Italy - and Tsikhtydzykka from Ossetia. Ossetians, probably, do not even know how versatile their national dish can be used. In this recipe, it, supplemented with basil, will play the role of cheese cream.
The pie turns out to be very aromatic, cheesy and juicy, even when cooled down. Its appearance is so festive that it can be served as a snack cake for a banquet or celebration, and in terms of its composition, it is an excellent alternative to pizza.
Ingredients:
Yeast-free puff pastry - 500 g (2 plates)
Tomato - 3 pcs.
Mozzarella - 200 g
Basil - 1 bunch
Hard cheese - 40 g
Corn flour - 1 tbsp. l.
Wheat flour - 0.5 tbsp. l.
Sour cream - 100 g
Preparation:
Step 1: Prepare the required ingredients for making the cake. The dough in the recipe uses ready-made (factory) puff-free, yeast-free, half a kilo is 2 plates. Defrost it according to the instructions on the package. Tomatoes are better for taking fleshy, but not watery, oblong shape.
Step 2: Cut mozzarella and tomatoes into slices 3-4 mm maximum, should not be thinner.
Step 3: It is better to bake the cakes sequentially, otherwise they will differ significantly from each other and thereby spoil the "facade" of the cake. To prepare them, transfer the dough plate to a baking sheet. You don't need to roll it! On top, alternating, lay out the tomatoes and mozzarella overlapping, retreating from the edge 0.5-0.7 cm.
Step 4: Preheat the oven to 200 degrees and, for about 20 minutes each, bake the cakes in it until a beautiful, very appetizing blush. Very carefully remove the first finished cake from the baking sheet and transfer to the wire rack.
Step 5: While the second crust is baking, prepare the cheese cream. Sift both types of flour (corn and wheat) and mix together. Chop the basil leaves using either a knife or a special device. To make it easier for the grinder, you can add hard cheese, broken into small pieces. It's okay if at the same time it does not crumble all over. If the greens are chopped without the "support" of the cheese, then grate it on a medium grater.
Step 6: In a saucepan or saucepan, bring sour cream to a boil. Add cheese and basil, stirring occasionally. Without stopping stirring, cook until the cheese is completely melted. Continuing to stir, pour the flour mixture into the resulting mass and cook until a viscous consistency.
Step 7: Without cooling, apply an even layer of the resulting cheese cream on the cake, which seems outwardly less attractive. You can leave 1 tbsp. l. for cake decoration. In the process of work, do not forget that puff pastries are fragile.
Step 8: From above, all the same neatly, install the second cake. Decorate with the rest of the cream, basil leaves.
Step 9: Cheese puff pastry pie is ready. You can serve right away without waiting for it to cool completely.
Before serving, you can pour over the sauce (as usual, pour over desserts in thin streams). BBQ, teriyaki, balsamic or any pizza favorite will do.
Cheese cream tastes more colorful if you use different varieties of basil (suddenly grow it yourself).
Bon appetit and may it be delicious!
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