- Pineapple - 1/4 Pieces
- Cherry tomatoes - 12 pieces
- Brie cheese - 175 Grams
- Dry oregano - 2 teaspoons
- Black pepper - - To taste
- Butter - 150 Grams
- Flour - 150 Grams
- Barley - 150 Grams
- Cold water - 1/3 Glass
- Egg - 1 piece
- Milk - 1 st. a spoon
Using a blender, beat the barley and flour. Cut the cold butter into cubes and add to the barley-flour mix. Again, using a blender, grind the whole mixture to the consistency of crumb. We pour a little (a quarter of a glass) of cold water into the mixture and start kneading the dough with our hands. Then we make a ball out of a dough like this in a photo. We wrap the dough with food film and put it in the refrigerator for an hour. Brie cheese cut into longitudinal slices. Pineapple peel and cut into small pieces. Cherry tomatoes cut into quarters. The dough is rolled into a thin layer, we spread the filling on it, wrap the edges. From above sprinkle pie oregano and black pepper or other spices to taste. We bake the cake for 20 minutes at a temperature of 200 degrees. Should form a golden crust. Serve warm to the table.
Servings: 3-4