Summary

Ingredients

• 700 g tomato (s)
• 1 bunch basil
• 1 bunch parsley
• 4 cloves garlic
• 10 mint leaves
• 400 g sheep cheese
• 200 g sour cream
• 3 egg (s)
• 4 tablespoon olive oil
• 4 sheets pastry (yufka dough, about 300 g)
• 1 egg yolk, whisked
• salt and pepper
• some oil for the mold

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Instructions

1. Wash the tomatoes and cut into thin slices. Peel the garlic and cut into thin slices. Wash the herbs, chop finely.
2. Crumble the sheep`s cheese, finely puree with the sour cream in a blender. Mix in the eggs and herbs, season the cream with a little salt and pepper.
3. Preheat the oven to 190 ° C. Brush an ovenproof dish with a little oil. Fold up 1 sheet of Yufka dough, cut it to size and place one half in it, leaving the other half protruding.
4. Cover the dough with a layer of tomatoes and garlic and brush with a little cheese cream. Fold over the excess dough, brush with oil. In this way, layer all the ingredients in the tin, brush with the egg yolk.
5. Bake the pie in a hot oven (center, fan: 160 ° C) for about 40 minutes. Let stand briefly, cut into pieces and serve.