Pineapple, Tomato, and Brie Pie

Ingredients

For the dough:

Butter 150g

Flour 150g

Barley 150g

Water 1/3 cup

Egg 1

Milk 1 tbsp

For the filling:

Pineapple 1/4

Cherry tomatoes 12

Brie cheese 175g

Oregano 2 tsp

Black peppercorns 4

Preheat oven to 220 degrees Celsius.

Whisk together the barley and flour.

Chop the cold butter into the flour-barley mixture.

Crush until finely ground.

 Add ¼ cup cold water and knead the dough with your hands. If the dough is too runny, add more flour. Form the dough into a ball.

Wrap the dough in plastic wrap and refrigerate for an hour.

While the dough is chilling, prepare the filling. Slice the cheese and tomatoes.

Peel the pineapple.

Roll out the dough thinly. Trim the edges with a sharp knife. Place the dough on a parchment-lined baking sheet. Layer the cheese, then the cherry tomatoes and pineapple pieces. Sprinkle with a teaspoon of oregano and black pepper.

Fold the edges of the dough over the top and brush with the egg-milk mixture. Bake for about 20 minutes, until golden brown. When the pie is done, leave it in the oven for 10 minutes and serve warm.

Enjoy!