Easy to make and so good. Big success guarantee!
Serves 4 to 6 people
½ cup of unbleached white flour
½ cup of soft butter ( I like Kerrygold)
½ cup of grated Parmesan cheese
¼ cup shredded black olives
3 or 4 tomatoes
2 Tbsp Dijon mustard
2 or 3 branches of oregano
10×10 parchment paper
Square 10X10 baking pan
Preheat the oven 430°F
Wash your hands
In a medium bowl, mix together with a fork or your fingers: flour, soft butter, grated Parmesan cheese and shredded black olives to obtain a loose compact dough.
Place the dough on parchment paper.
Spread the dough with your fingers or roll out with a rolling pin. Make a square to fit the 10X10 pan.
Spread Dijon mustard on the dough.
Wash tomatoes and chop them.
Arrange tomatoes on dough.
Finish with black pepper and oregano.
Bake for 35 minutes.
The smell will get you started!!!!
Tip 1: Prepare extra dough and put the leftover dough in a plastic bag (BPA free) and put in freezer to make a second pie the next time.
Tip 2 : Spread the leftover dough on parchment paper before freezing it. Spread the dough with your fingers or roll out with a rolling pin. Make a square to fit the 10X10 pan and roll the dough and the parchment together into a spiral. It will be ready faster next time.
Tip 3 : The black olives can be replaced with green olives