Caprese Pie with Pesto and Broccoli

Greetings to YOU, Cooks & Gourmets! For this competition, I chose a completely non-capricious dish. Many people know the Caprese salad - very affordable and easy to prepare, it consists of alternately laid out on a serving plate slices of mozzarella and fresh tomatoes, seasoned with balsamic and pesto sauce, decorated with green basil leaves. They came up with this Salad on Capri - an amazingly beautiful island located 36 kilometers from Naples. Here are just MY dish is significantly different from the classic, known to many. No, I love the classics! But this salad is already very easy to prepare ... Therefore, I wanted to make my own variation a la Caprese in the form of ... ... PIE. The most important feature of Caprese salad is that the colors of the ingredients repeat the colors of the Italian flag. And I also tried to preserve this Italian peculiarity in my dish!

Ingredients

• pesto sauce 100 g
• yeast-free puff pastry 250 g
• cream 30% 50 ml
• spices (basil, oregano, rosemary) 5 g
• cherry tomatoes 6 pcs.
• mozzarella cheese 100 g
• Parmesan cheese 30 g
• chicken egg 1 pc.
• salt 0.5 tsp
• fresh broccoli 100 g
• dry beans 500 g
• balsamic cream (thick balsamic vinegar)
• vegetable oil - for lubricating the mold
• olive oil 1-2 tablespoons

Directions

1. Grease a baking dish with oil. Roll out the dough, put it on the bottom of the mold and prick it several times with a fork. Preheat the oven to 180 * C, spread the parchment in the dish and evenly distribute the dry beans along the bottom. This culinary technique is used to pre-bake the dough in the form of a base (such as a plate with rims): the beans used as a load prevent the dough from rising from the bottom during pre-baking. Bake for 10 minutes, then remove the weight (beans) and bake for another 5-7 minutes.
2. Prepare the filling: blanch broccoli in boiling water for 4-5 minutes. Combine egg yolks, grated parmesan and milk. Beat the egg whites separately with a pinch of salt and gently add to the bulk.
3. Fill the finished dough base with the egg-cheese-milk mixture, distribute the broccoli inflorescences inside. Bake in the oven at 180 ° C for 5-6 minutes, until the mixture is set and slightly browned.
4. Cut cherry tomatoes into thin circles, mozzarella into slices. Covering cherry and mozzarella with thick pesto sauce, lay them, alternating (!), On top of the pie, sprinkle with a mixture of spicy medium-sized chopped Italian herbs. Bake another 3-4 minutes until the cheese is melted. Decorate the finished pie with drops of balsamic cream, pesto sauce, sprinkle with olive oil, sprinkle with basil microgreens. Serve hot. In addition to the photo of the dish, its video recipe is also available here. Live tasty! Your K.E.