Tomato pie made from dough with olive oil
When else to start baking a beautiful tomato pie than during the holidays, when the bushes are literally sagging under perfectly ripe fruit? The pie will look great even if it's made with just red tomatoes, but if you have the opportunity, choose a color combination.
Ingredients · Servings For 6 people
- 350 g plain wheat flour
- 1 tsp salt
- 150ml olive oil
- 3 tbsp olive oil
- 2 pcs onion
- 2 cloves garlic
- 2 tbsp Dijon mustard
- 100 g gruyere cheese
- 50 g parmesan cheese
- 300 g cherry tomatoes
Method · 1 h 45 min
- For the dough, mix the flour with salt, then stir in the olive oil and enough cold water to hold the dough together (you will need 4–5 tablespoons). Roll out the dough between two sheets of baking paper to a thickness of less than 2 mm, then line the bottom and sides of a 23–24 cm diameter cake tin. If there are any cracks, patch them with pieces of dough. Trim the edge and put the tin in the fridge.
- In a large non-stick frying pan over medium heat, heat 3 tablespoons of olive oil, add the onion and a large pinch of salt. Cook for 20-30 minutes until the onion is soft and golden. Add the garlic and cook for a few more minutes. Allow to cool, then stir in the mustard and both cheeses.
- Preheat the oven to 190°C. Prick the dough in the tin with a fork and bake for 20 minutes, then remove and let cool. Only then spread the filling on the bottom of the base. Place the tomatoes cut side up in a single layer on top, season with salt and pepper. Return to the oven and bake for 20–25 minutes until the dough is crispy and the tomatoes are slightly golden. Serve warm. Photos and recipe taken from Olive Magazine/Immediate Media.