Tomato quiche

• 200 GRAM PUFF PASTRY
• 200 GRAM CHEESE
• 500 GRAM TOMATOES
• 100 GRAM FETA
• 2 TABLESPOONS MUSTARD
• OREGANO

• 1 KG POTATOES
• 75 GRAM CHEESE
• GREEN ONIONS
• OLIVE OIL
• SEA SALT

Cover a round oven dish with puff pastry. Spread the mustard over the bottom. Slice the cheese and the tomatoes. Put half of the cheese on the bottom. Cover with layers of tomato, put fresh pepper and salt on each layer. Put the rest of the cheese, oregano and feta on top. Bake 30 minutes in the oven at 200 degrees Celsius.

Wash and dry the potatoes, prick the skin with a fork. Rub some olive oil on them. Bake the potatoes one hour in the oven at 190 degrees; cut them in halves. Put them on a baking tray with the cut side upwards. Divide the cheese over them and sprinkle sea salt on top. Put back in the oven for 15 minutes, chop the green onions and put them on top.

On 22 September, Independence Day is celebrated in Bulgaria. The country became independent from the Ottoman Empire in 1878. The Ottomans had conquered the country in 1393 after a defeat of a Crusade battle. Click on culinary calendar for more links between cooking and worldwide history.