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.
Directions
- Place 250 gr flour in a large bowl
- Add 1 egg, a pinch of salt and 30 ml olive oil
- 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
- 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
- Peel ripe tomatoes and cut them into quarters
- Peel onions and slice them very thinly
- 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
- Once onions are candied and very tender, add tomato quarters, a large handful rosemary, a large handful thyme and pepper and salt as taste
- Start cooking over medium heat for 10 min while stirring
- 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
- Let the sauce cool down for 1 hour
- While cooling down, preheat oven to 200°
- Place short crust pastry on a lightly floured work surface and roll it out
- Place it in a pie dish and prick it with a fork
- Add cooled down tomato sauce, sprinkle with Swiss cheese, place olives and 6 optional anchovies fillets
- Add a dash of olive oil
- Reduce oven heat to 175° and place your tomato pie in oven for 25/30 min.