Nonstick Cast-Iron Skillet Tomato Nicoise Pouff

Servings: 8


In this recipe, the skillet we call for is ovenproof and will make all of your pies easier to bake off and clean up later. Technique makes the cast-iron skillet with Teflon™ nonstick coating. You can read more about it at Mommy‚Äôs Kitchen Blog at http://www.mommyskitchen.net/. BTW, the crust will puff up nicely around the edges.



Pie Shell:
1¼ cups all-purpose flour

½ teaspoon salt

1 teaspoon dried crushed rosemary

1 stick cold butter, cut into pieces

4 tablespoons water

2 ripe medium tomatoes

6 ounces Feta cheese

1 cup sliced cherry tomatoes

½ cup sliced black olives

6 ounces Mozzarella cheese, sliced into bite-size pieces

1 tablespoon olive oil

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Combine the flour, salt, and rosemary in a food processor. Add the butter and pulse a few times until the mixture resembles coarse crumbs. Pulse again with 1 tablespoon of the water and repeat until the mixture comes away from the sides of the bowl and can be shaped into a smooth, elastic ball with your hands. Cover with plastic wrap and place in the fridge to chill for at least an hour. Meanwhile, slice the tomatoes and place them on a paper towel with another towel on top; press gently to remove excess liquid. Preheat the oven to 375°.

On a floured work surface, roll out the dough into a 12-inch circle. Arrange in a medium cast-iron skillet with Teflon™ nonstick coating, keeping the dough inside the pan. Pierce the dough gently with a plastic fork. Line the dough with the tomatoes and then sprinkle Feta cheese over the top. Add the cherry tomatoes, olives, and Mozzarella. Sprinkle olive oil over the top and place in the oven for 30 to 40 minutes until heated through and cheese is melting.  

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