- 1 sheet ready-bought puff, kourou or classic pie pastry
- 1 ½ teacups EPIROS Feta cheese
- 1 teacup dairy cream (35% fat)
- 1 green pepper
- 1 red pepper
- 6 cherry tomatoes, halved
- 1 onion, finely chopped
- 4 tbsp olive oil
- 2 eggs
- Salt & freshly ground black pepper
Remove the pastry from the fridge at least 10 minutes before using it (if it is frozen, thaw completely before using). Pre-heat oven to 180°C; wash, core and cut the peppers into cubes. Heat the olive oil in a non-stick pan and sauté the peppers with the onion until soft, stirring with a wooden spoon. Remove from heat and let them cool. Beat the eggs with the cream, add the feta cheese and then the peppers and onion. Add salt and pepper and mix well.
Lightly grease a flan dish and spread the sheet of pastry on the bottom, also covering the sides. Pour the filling into the dish and flatten with the back of a spoon. Decorate the surface with the halved cherry tomatoes and turn the sides of the pastry inwards, creating small pleats around the dish.
Bake for approx. 45 minutes, or until golden brown.