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!
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.
Ravintoarvot (suuntaa antava opas)
Calories: 480kcalCarbohydrates: 86gProtein: 16gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 616mgPotassium: 896mgFiber: 5gSugar: 8gVitamin A: 2157IUVitamin C: 35mgCalcium: 61mgIron: 5mg
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