Corn paste tomato pie

Recipe introduction: Corn paste and Parmesan cheese are matched together, and then covered with juicy tomato slices, basil and crispy Italian smoked ham, which tastes better.

material

Clear soup 720ml, coarse corn paste powder 120g, Parmesan cheese 50g, unsalted butter 3 tablespoons, pure olive oil 60ml, 6 cooked tomatoes, basil 1 bundle, appropriate amount of black pepper, sugar 1 teaspoon, and 4 slices of Italian smoked ham.

working methods

1. Preheat oven. Pour the chicken soup into a large pot, boil it, then slowly pour in the cornflakes and stir well. Cook on low heat 10 minute, stirring from time to time, and leave the heat when the corn paste is smooth and thick.

2. Scrape off parmesan cheese, take 3 tablespoons, and add corn paste and butter. Spread a thin layer of oil on the pie plate with a diameter of about 23 cm, and pour the corn paste into the plate to flatten it. Brush some olive oil on it and put it in the refrigerator 10 minutes.

3. Slice the tomatoes, then cut 4 tablespoons of basil for later use.

4. After the corn paste is solidified, put it in the oven with a shallow tray and bake it for 7 minutes until golden brown. Take out the tray and leave the oven on.

5. Put the tomato slices on the corn paste, sprinkle with chopped basil leaves, pepper and sugar, sprinkle with the remaining olive oil, cover with smoked ham slices, and bake in the oven for another 5 minutes until the ham slices are crisp. Take out the pie, cut it into orange petals and serve it immediately.