PREPARATION GUIDE: BASQUE PIE
INGREDIENTS
For short pastry
150 g flour
50 g cornstarch
70 g low-fat butter
1 pinch of salt
For the filling
3 red peppers
3 yellow peppers
6 tomatoes
5 slices of raw ham
2 sprigs of basil
2 tablespoons olive oil
salt, pepper
PREPARATION
STEP 1
Start by making your short pastry.
STEP 2
In a bowl, mix the flour and maizena. Add the softened salt and butter. Mix it up. Gradually pour 1/2 glass of water without ceasing to mix. Mix by hand to obtain a homogeneous paste.
STEP 3
Shape the dough into a ball and cover it with foil. Leave to stand for 1 hour at room temperature.
STEP 4
You can also prepare it the day before by putting it in the refrigerator.
STEP 5
After this time, preheat the oven to the grill position.
STEP 6
Put a yellow pepper and red pepper in the oven and roast them until they are completely toasted.
STEP 7
Meanwhile, wash and cut the tomatoes into small pieces.
STEP 8
Seed and cut the remaining peppers into small pieces.
STEP 9
Wash and remove the basil leaves. Set aside some pretty leaves to decorate the pie and chisel the rest.
STEP 10
Heat the oil in a casserole dish.
STEP 11
Add the peppers to fry. When well melted, add the tomatoes, stir well and reduce heat. Season with salt and pepper.
STEP 12
Add the chopped basil, cover and cook for 30 min, stirring regularly.
STEP 13
Peel the roasted peppers, seed them and cut them into thin strips.
STEP 14
Spread the dough on your worktop with a roll and fill a pie tin. Prick her with a fork.
STEP 15
Preheat the oven to th. 6 (180°C).
STEP 16
Pour the tomato/pepper mixture into the bottom of the pie, then arrange the pepper slices on top in a rosette.
STEP 17
Bake and cook for 20 min.
STEP 18
Remove the pie from the oven and place the ham slices on top.
STEP 19
Decorate with basil leaves.
STEP 20
Serve warm or cold with a green salad.