Pie with Brynza and Tomatoes

Name: Pie with Brynza and Tomatoes
Ingredients: 100 g butter; 200 g sour cream; 200 g flour; 250 g brynza (brine cheese); 250 g tomatoes; 2 eggs; salt; pepper

An amazing pie with brynza and tomatoes! This pie is made in the style of an open-faced tart. It comes out incredibly hearty — the combination of brynza and tomatoes is absolutely fantastic, and it works just as wonderfully in a pie like this as it does in salads!

Ingredients:

100 g butter
200 g sour cream
200 g flour
250 g brynza (brine cheese)
250 g tomatoes
2 eggs
salt
pepper

How to cook pie with brynza and tomatoes

Mix softened butter, 50 g of sour cream, and 1/3 tsp of salt until smooth.

Add the flour and mix thoroughly with a spoon. Then use your hands to bring the dough together into a ball.

Press the dough into a pan (I use a 22 cm diameter pan), spreading it evenly across the bottom and forming 2 cm high sides. Refrigerate for 30 minutes.

Slice the brynza (brine cheese) into pieces about half a centimeter thick.

Slice the tomatoes into rounds about half a centimeter thick.

Prepare the filling. Crack the eggs into a bowl, add 150 g of sour cream, 1/3 tsp of salt, a pinch of pepper, and beat with a mixer until smooth.

Arrange the brynza (brine cheese) and tomatoes on the dough in alternating slices, going around in a circle.

Pour the filling over the top. Bake in an oven preheated to 180°C for about 50 minutes.

The finished pie will have a lovely golden-brown top.

Serve the brynza and tomato pie warm — it tastes best that way, since the cheesy flavor really comes through. That said, it's also absolutely delicious at room temperature!