You will need:
- 2 pie crusts (base and top crust) *
- 1k onions thinly sliced rings
- 170g black olives seedless thinly sliced
- 300g mushrooms
- 2-3 thinly sliced tomatoes
- 3-4 tablespoons oil (olive oil)
- a pinch of oregano
- salt & pepper to taste
Prepare pan with the base crust spread on the bottom of the pan covering the sides as well. Sauté the onions with 2 tbsp of oil till soft and slightly golden. Stir in mushrooms, season to taste (salt & pepper). Let it cool.
Place a layer of tomatoes on the base crust, add and spread the onion mixture, cover with olives and crumbled cheese and slices of tomatoes, and sprinkle with oregano. Cover with the top pastry crust, turn the edges and using a fork press them on the top.
Prick the top crust with a fork, brush a little oil and bake in pre heated oven for about 1 hour at 220° C. Serve with green salad and white wine.
* Pie crust recipe
You will need
1 1/2 cups whole grain flour
1/4 teaspoon salt
1/3 cup oil, chilled
3 tablespoons ice water
Sift flour and salt together. Mix in the oil until the mixture resembles coarse cornmeal. Add the ice water a tablespoon at a time (3 tablespoons in all), stirring the dough around the bowl with a fork. As soon as it is moist enough to gather into a ball, wrap in wax paper or clear film and refrigerate for about 30 minutes. Handle the dough as little as possible.
Roll half of the pastry dough out on a floured surface to about ½ a finger thickness. The pastry should be about 3 ½ fingers larger than the pie plate. Repeat with the other half of dough for a double crust pie, or freeze the remaining dough for a future pie.
Makes enough for a double crust for a baking pan sized 22 or 24 cm, or two single crusts. If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 170C° oven for about 3 minutes; remove from the oven and prick some more if the crust is puffing up. Return to the oven and bake 5 minutes longer. Place on a wire rack to cool, and then fill as recipe directs.