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Peach, taleggio and pecorino crinkle pie with a tomato salad
Fruit and vegetables
3 large
peaches
(375g/13oz), or use apricots or plums, pitted
small handful fresh
basil
leaves, finely chopped
1 large
garlic
clove, crushed into a paste
1 tsp
lemon
zest
1 large
fennel
bulb
25g/1oz fresh
watercress
5
tomatoes
, varying colours and sizes
Tins, packets and jars
10 high-quality pitted green
olives
50g/1¾oz
preserved lemons
, pips removed, plus 2 tbsp of the brine
Cooking ingredients
2 tsp
fennel seeds
, crushed
1 tsp freshly ground
black pepper
1 tbsp shelled
pistachios
, crushed
pinch
salt
2 tbsp
olive oil
4 tbsp dark
maple syrup
Dairy, eggs and chilled
125g/4½oz
butter
, melted
12 sheets
filo pastry
200g/7oz Taleggio or
scamorza
300ml/10fl oz
crème fraîche
2 large free-range
eggs
80g/2¾oz
pecorino
romano, finely grated
50ml/2fl oz full-fat
milk
Back to recipe
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