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A crisp and light summer recipe to serve with a salad to please your gourmets.
- 1 roll of broken dough
- 150 sliced cheddar
- 1 C. couscous semolina
- 7 tomatoes
- 2 branches of thyme
- 3 c. mustard
- 1 C. tablespoon of olive oil
Preheat the oven to 190 ° C.
Unmould the dough and put it in a pie pan. Place in the oven (without ingredients) for 10 minutes.
Take it out of the oven and brush the bottom with the mustard. Sprinkle with semolina (it will absorb the juice made by the tomatoes).
Place the cheese slices. Wash and slice the tomatoes. Spread them on top of the pie. Salt and sprinkle with olive oil.
Sprinkle with thyme and bake for 40 minutes.