Savory Pie with Shrimp
300 gr of shrimp
400 gr of bread dough
250 gr of ripe and firm tomatoes
2 large leeks
100 gr of grated Emmental cheese
2 tablespoons of grated Grana cheese
5 tablespoons of extra virgin olive oil
Salt and Pepper To Taste.
Blanch the tomatoes in boiling water, drain and remove the peel, seeds, excess water and cut into cubes.
Remove the roots, outer leaves and the hardest green part of the leeks. Wash them and cut them into rings.
Shell and remove the shrimps, wash them and cut them in half lengthwise.
In a pan, heat 2 tablespoons of oil, add the leeks and cook them, over medium heat and covered pan, for about 15 minutes, stirring occasionally; season with salt and pepper. Add 2 tablespoons of oil to the bread dough and knead until it is well incorporated.
Meanwhile, brush a pan with oil, roll out the dough with a rolling pin and line the pan. Sprinkle the Emmenthal on the pasta, spread the leeks in one layer and the diced tomatoes in the top layer.
Put the pan in a preheated oven at 180 ° C and let the savory pie cook for about 20 minutes. Remove the cake from the oven, place the shrimp greased with the remaining oil on top and put it back in the oven for a few minutes.
Remove the cake from the oven and place it on a serving dish, sprinkle it with the grated Grana and serve hot, cut into slices. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe.