Open Pie with Salmon, Cherry Tomatoes, and Mozzarella

Ingredients

500g unleavened puff pastry

150g smoked salmon

150g mozzarella cheese

10 cherry tomatoes

For the filling:

3 eggs

150ml milk

Green onions

Thaw the puff pastry, roll it out to the size of the pan, grease the pan with vegetable oil, and lay out the dough.

Prick the bottom of the pastry with a fork (to prevent it from puffing up), line it with parchment paper (or baking paper), sprinkle the beans on the paper, and bake the pan with the dough in the oven for 10 minutes at 180°C (350°F).

After 10 minutes, remove the paper and peas and bake the dough for another 5-7 minutes. While the dough is baking, cut the salmon and mozzarella into small cubes and halve the cherry tomatoes. Beat the eggs, mix with the milk, and add salt to taste (but not too much, as the fish is salty).

Arrange the fish and cheese randomly on the dough, pour the egg-milk mixture over it, top with the cherry tomato halves, and bake in the oven for 25-35 minutes. Serve sprinkled with chopped green onions.

Enjoy!