Vegetable and French-style mustard pie


For the dough:

  • 300g of flour
  • 8cl of olive oil
  • 5g of baker’s yeast
  • 5g of salt
  • 10cl of lukewarm water
  • 300g of tomatoes
  • 1 courgette
  • 1 onion
  • 3 spoonfuls of French-style mustard
  • 5cl of olive oil
  • Salt
  • Pepper


  • Preheat the oven to 50 °C.
  • Dilute the baker’s yeast with lukewarm water for 15 minutes.
  • Empty the flour and salt into a salad bowl.
  • Next add the diluted baker’s yeast and the olive oil, then knead.
  • Place the dough in the oven for twenty minutes or so, so it’ll increase in mass more quickly, remove it from the oven then extend it.
  • You’ll also want to increase the oven temperature to 180 °C to preheat it for baking the pie.
  • Cut the onion, tomatoes and courgettes into slices.
  • Spread the mustard out over the dough.
  • Add the onion slices followed by the tomato slices and then lastly the courgette slices.
  • Splash with oil, then add salt and pepper to taste.
  • Bake for 25 minutes and you’re done and dusted!

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