This is an easy to make, taste, savory tomato pie that I usually eat all by my self.
- Preparation time: 15 minutes
- Baking time: 50-60 minutes
- Makes 6-8 servings.
Latest update: 7 September 2021
©2021 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.
- 650 grams (almost 1½ lb) small ripe tomatoes
- I use tomatoes on the vine ( = more taste) that are about 3 cm (≈1½ inch) in diameter
- 3 tablespoons of Dijon mustard
- 1 round sheet of puff pastry
- Standard sheets have a diameter of about 35 cm (≈14 inch) and weigh 230 gr (≈ ½ lb)
- They are normally rolled up with oven paper – do not remove the oven paper from the dough!
- 300 gr (≈1/2 lb) of grated cheese
- I use Gruyère or Comté, or other cheese with lots of flavor – not bland "Wisconsin" cheese.
- 3 tablespoons of standard Provençal herb mix (rosemary, marjoram, oregano, basil, thyme, savory)
- 3 tablespoons of olive oil
EQUIPMENT & SUPPLIES
- Pie pan 25-26 cm diam (≈ 10 inch)
- Pair of scissors
PREPARATION / DIRECTIONS
- Turn the oven on and set thermostat to 200 °C (390 °F), no fan.
- Unroll the sheet of puff pastry and cut off the excess paper with a pair of scissors.
- Do not remove the oven paper from the dough!
- Drape the puff pastry over pie pan [see first photo below].
- Use a fork to prick the entire dough surface, including the sides [see photo].
- Cut the tomatoes in half lengthwise.
- Once the set oven temperature is reached, pre-bake the dough for about 10 minutes (until the dough is inflated and the edges of the dough are lightly golden; see second photo).
- Remove the pie pan from the oven.
- With a spoon, cover the dough (but not the sides/edges) with mustard [see photo].
- Spread half of the grated cheese over the mustard [see photo]
- Cover with the halved tomatoes, the cut side of the tomatoes facing upward [see photo].
- The tomato halves should be tightly packed and the cheese below it not visible.
- Sprinkle the tomatoes with the herb mix.
- Cover the tomatoes with the rest of the grated cheese [see photo]
- Drizzle with the olive oil.
- Bake for about 10-15 minutes.
- Reduce heat to 175 °C (350 °F).
- Bake for about 45-50 minutes, until the dough is dark golden and the cheese fully melted [see last photo].
- Remove and serve – careful: the juices are boiling hot!
SERVING & GARNISH SUGGESTIONS
- Wine or beer.
- Left-over tastes fine cold also.