Cheese and cherry tomato pie.

You will need:

Dough:

• 400 g flour a pinch of salt
• 16 g baking powder
• 1 egg
• 110 g vegetable oil
• 150-200 ml milk

Filling:

• 200-300 g Straccino cheese (recipe on the page)
• Cherry tomatoes
• Thyme Salt

1. Mix all the dough ingredients except for the milk and knead well. Then gradually add the milk while continuing to knead the dough. The dough should be smooth and slightly soft.
2. Once you have prepared the dough, wrap it in plastic wrap and refrigerate for 30 minutes.
3. For the filling, I use soft Straccino cheese (you can find the recipe on the page) and cherry tomatoes.
4. Take the dough out of the refrigerator and roll it out. Place it in a 26 cm mold, forming the edges.
5. Place the cheese and then cut the cherry tomatoes in half. Place them with the cut side up.
6. Sprinkle with salt and thyme.
7. Bake for the first 30 minutes in a preheated oven at 180 degrees Celsius without ventilation.
8. Then turn on the ventilation function and bake for another 15 minutes.
9. During the last 15 minutes, check the readiness of the pie. It should not become too dark, but at the same time, it should dry out on top as the tomatoes release a lot of liquid.
10. Allow the pie to cool well before serving..