Tomato Pie

The best tomatoes of the summer make a tomato pie that’s like sunshine on the griddle! This recipe is just the right amount of work to make you feel like you’ve made something special, but not so difficult that you need a two-day break. When the pie finally comes out of the oven, the smell will fill the kitchen and the first forkful will reward all the effort – we promise. A plateful of this treat is enough for a large group or a smaller group with a really big appetite.

Tomato Pie

The tomato pie base can be easily varied. Wholemeal flour gives you a more rustic version, and a vegan base can be made by replacing the butter with vegetable fat. You can add mozzarella, feta or even olives on top to accompany the tomatoes. Either way, the end result is so delicious that a bun will disappear in the blink of an eye!

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Course: Main Course

Keyword: Tomato

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 45 minutes minutes

Total Time: 3 hours hours

Servings: 8

Calories: 480kcal

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Ingredients

• 2 kg fresh tomatoes
• 2 mozzarella
• 2 fresh thyme
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• ½ dl olive oil

Fluffy pie crust

• 2 eggs
• 1 teaspoon dry yeast
• 2 teaspoons sugar
• 4 dl wheat flour more if needed
• 4 dl durum wheat flour more if needed
• 3 dl water
• 2 tsp salt

Instructions

• Put 2 dl of lukewarm water in a kneading bowl. Add the yeast and sugar. Allow the yeast to activate for a while.
• Meanwhile, cut the tomatoes in half and remove the stems. Put the tomatoes on a baking tray cut side up. Roast the tomatoes for 2h / 125C.
• Mix the eggs into the pie crust dough. Season with salt. Add flour a little at a time and water so that the dough is not too thick and comes nicely out from the bowl.
• Pour the dough on a baking sheet and spread with a rolling pin. Leave to rise for an hour.
• Slice the mozzarella. Tightly stack the tomatoes on top of the pie crust. Press the mozzarella slices in between. Season the tomatoes with sugar and pepper and drizzle a generous amount of olive oil over the top.
• Bake the tomato pie in a 170C oven for about 45 minutes.
• Remove to a cool place and sprinkle fresh thyme on top.

Nutrition (values are an approximate guide)

Calories: 480kcal | Carbohydrates: 86g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 616mg | Potassium: 896mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2157IU | Vitamin C: 35mg | Calcium: 61mg | Iron: 5mg

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Last Updated on January 22, 2025 by Flavorado

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