Unsweetened Tomato and Parsley Pie

Unsweetened pie is the perfect accompaniment to a Friday night. Plus a glass of red ... Why not, you have the right!

Ingredients

• butter for greasing the mold
• yeast-free puff pastry - 250 g
• medium bunch of parsley - 1 pc.
• 4-6 cherry tomatoes or 1 medium tomato
• Russian cheese - 50 g
• olive oil - 1 tsp
• salt, freshly ground black pepper

Directions

1. Preheat the oven to 180 ° C. Grease a round ceramic baking dish (15-18 cm in diameter) with butter.
2. Spread a layer of dough on a flat surface and thaw. At this time, prepare the filling: wash and dry the parsley and tomatoes. Finely chop the parsley leaves with a knife and place in a small bowl. Cut the cherry into quarters, and if a large tomato, then into cubes. Grate the cheese.
3. Stretch the dough layer with your hands so that it becomes rectangular. Spread cheese evenly on the dough, then parsley and tomatoes. Sprinkle the filling with olive oil, pepper and salt a little (salt will be added at the expense of the cheese). Roll up into a roll: it should turn out to be quite dense. Press the dough well along the edges of the roll so that the filling does not fall out.
4. You can bake the cake in two versions. In the first: you bake the whole roll, putting it into a mold and rolling it up in the form of a "snail". In the second: the roll should be cut into 7-8 pieces (about the same thickness of 3-4 cm). It is better to cut with a wide and sharp knife. Then transfer the pieces of the roll into the mold, laying them out with the cut up. One piece in the center, and distribute the rest around, like flower petals, so it will be more convenient to eat it.
5. Bake the cake for 20 minutes. Serve warm with a slice of green salad tart and olive oil on a plate.