Savory Pie with Shrimp

Savory Pie with Shrimp


300 gr of shrimp

400 gr of bread dough

250 gr of ripe and agency tomatoes

2 massive leeks

100 gr of grated Emmental cheese

2 tablespoons of grated Grana cheese

5 tablespoons of additional virgin olive oil

Salt and Pepper To Style.


Blanch the tomatoes in boiling water, drain and take away the peel, seeds, extra water and reduce into cubes.

Take away the roots, outer leaves and the toughest inexperienced a part of the leeks. Wash them and reduce them into rings.

Shell and take away the shrimps, wash them and reduce them in half lengthwise.

In a pan, warmth 2 tablespoons of oil, add the leeks and cook dinner them, over medium warmth and coated pan, for about 15 minutes, stirring often; season with salt and pepper. Add 2 tablespoons of oil to the bread dough and knead till it's effectively integrated.

In the meantime, brush a pan with oil, roll out the dough with a rolling pin and line the pan. Sprinkle the Emmenthal on the pasta, unfold the leeks in a single layer and the diced tomatoes within the high layer.

Put the pan in a preheated oven at 180 ° C and let the savory pie cook dinner for about 20 minutes. Take away the cake from the oven, place the shrimp greased with the remaining oil on high and put it again within the oven for a couple of minutes.

Take away the cake from the oven and place it on a serving dish, sprinkle it with the grated Grana and serve sizzling, reduce into slices. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe