This tomato pie will turn your ripe tomatoes into a sweet starter. You can eat it cold or hot and it will be delightful served with a side green salad.

Ingredients (6 servings)

  • 250 gr Flour
  • 1 Egg
  • 280 ml Olive oil
  • 8 Big ripe tomatoes
  • 8 Medium onions
  • Rosemary
  • Thyme
  • Black olives
  • 140 gr Tomato puree or tomato paste
  • Salt
  • Pepper
  • Anchovy fillets (optional)
  • 40 gr Grated Swiss cheese.


  1. Place 250 gr flour in a large bowl
  2. Add 1 egg, a pinch of salt and 30 ml olive oil
  3. Work the pastry about 5 min. Add a bit of cold water if it’s not smooth enough but add it a table spoon as a time until the dough is smooth
  4. Form a ball, pack it in a plastic wrap and put it in fridge if kitchen is hot or leave it at room temperature if it’s not too hot
  5. Peel ripe tomatoes and cut them into quarters
  6. Peel onions and slice them very thinly
  7. Place 250 ml olive oil in a large pan, add onions and cook over very low heat for 1 hour. Cover and stir from time to time
  8. Once onions are candied and very tender, add tomato quarters, a large handful rosemary, a large handful thyme and pepper and salt as taste
  9. Start cooking over medium heat for 10 min while stirring
  10. Reduce heat, add 140 gr. tomato puree cover and cook for 1 hour. Remove the cover 15 min before the end in order to avoid the sauce comes too watery
  11. Let the sauce cool down for 1 hour
  12. While cooling down, preheat oven to 200°
  13. Place short crust pastry on a lightly floured work surface and roll it out
  14. Place it in a pie dish and prick it with a fork
  15. Add cooled down tomato sauce, sprinkle with Swiss cheese, place olives and 6 optional anchovies fillets
  16. Add a dash of olive oil
  17. Reduce oven heat to 175° and place your tomato pie in oven for 25/30 min.