Cheesy tomato pie

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doses

Base

• 2½ dl wheat flour
• ½ dl oat bran
• 1 teaspoon baking powder
• a pinch of salt

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• ¾ dl

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• ¾ dl

Filling

• 1 (125 g) punacbol

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1-2 tbsp

• 1 tablespoon red wine vinegar
• 1 tablespoon sugar

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1 prk (250 g)

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• ½ dl
• 2 eggs
• 200 g tomatoes (different colors)
• a pinch of salt

To the surface

• 0 kg fresh basil

Special diets

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Step 1 Start making the pie by combining the dry ingredients for the base. Add the Oivariini and milk. Mix until the dough is smooth.

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Step 2 Pat the bottom and sides of a pie dish (Ø 25 cm). Press baking paper tightly over the dough, this will prevent the dough from leaking out during pre-baking. Place the dish in the oven on the lowest rack. Pre-bake the base at 200 degrees for 10 minutes.

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Step 3 Peel and slice the onion. Sauté the Oivariini in fat. Add vinegar and sugar. Bring to a boil. Pour the onions over the pre-baked base.

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Step 4 Mix Koskenlaskija, milk and eggs. Pour into the pan.

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Step 5 Arrange the tomato slices on top. Sprinkle salt on top of the slices.

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Step 6 Bake in the lower/middle part of the oven at 200 degrees for 20 minutes.

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Step 7 Finish with fresh basil.

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Recipe nutritional content / 100 g

• 100 g

Protein

• 6,3 g

Carbohydrate

• 15,6 g

Fat

• 13,1 g

Saturated fat

• 4,6 g

Dietary fiber

• 1,4 g

Salt

• 0,8 g

The information is indicative.

NOTE! The nutritional information does not include the following ingredients:

• salt
• salt
• fresh basil

Recipe nutritional content / 100 g

• 100 g

Protein

• 6,3 g

Carbohydrate

• 15,6 g

Fat

• 13,1 g

Saturated fat

• 4,6 g

Dietary fiber

• 1,4 g

Salt

• 0,8 g

The information is indicative.

• salt
• salt
• fresh basil

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