Tomato Pie made from the best of the summers tomato harvest is a little laborious, but well worth the effort. The recipe makes a batch that’s big enough for a larger group.
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 June 12, 2022 by Flavorado
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