Recipes
Tomato Pie
An unusual pie with tomatoes is a real summer dish, in which it is possible, thanks to canned tomatoes, to enjoy throughout a year. An excellent cooperation of chef, dough, cheese, garlic, basil, tomatoes….
| Preparation time | 1 h |
|---|---|
| Demanding |  |
| Energetic value | 533 kcal / 2228 kJ |
Ingredients
 | 4 — 6 |
|---|---|
| Short (crust) pastry: | |
| 300 g | wheat Podravka flour type 400 (rough) |
| 1 teaspoon | Dolcela baking powder |
| 1 teaspoon | salt |
| 3 tablespoons | olive oil |
| 80 g | butter |
| 1 | egg |
| 30 g | grated Parmesan cheese |
| 2 tablespoons | sour cream |
| Stuffing: | |
| 50 ml | olive oil |
| 300 g | fresh paprikas |
| 1,2 kg | fresh tomatoes |
| 1 tablespoon | Vegeta mediteran |
| 1-2 | garlic, cloves |
| 1 tablespoon | basil, cut |
| 1 | sugar |
| 130 g | ricotta cheese |
Preparation
- Make from flour, salt, olive oil, butter, eggs, grated cheese and regular cream a short (crust) pastry. Leave it to stand at cold place for about 30 minutes. In a broader saucepan shortly sauté paprikas cut in cubes, than add sliced seedless tomatoes, Vegeta mediteran, finely chopped garlic, cut basil and sugar. Sauté gently while the juice of vegetables evaporates. Cool down.
- Roll the dough out flat to thicknes of 1/2 cm. Part of dough put into the oiled 15×20 cm baking pan and bake in oven at 210oC for about 10 minutes.
#Halfdone dough take out, spread over cooled tomato stuffing, and a cheese on top of it.
- The remaining dough cut into strips and arrange them net-like over tomatoes and cheese.
Serving
Baked pie cool down a little, cut and serve.
Advice
Strips of short (crust) pastry brush with whisked egg, sprinkle with sesame and bake.
