Layered Pie with Fried Tomatoes
6 servings
80 minutes
Layered pie with fried tomatoes is a gastronomic ode to sunny Italy. Crispy dough infused with the aroma of olive oil and thyme embraces juicy, slightly caramelized tomatoes and savory olives. This pie embodies the spirit of Mediterranean cuisine: simple yet exquisite. Its flavor is a balance of tomato sweetness, olive saltiness, and the tenderness of parmesan that adds the finishing touch to this culinary masterpiece. Served hot, it perfectly accompanies cozy family evenings or elegant outdoor lunches. It can be paired with a glass of white wine or fragrant herbal tea. This pie not only delights the palate but also brings the feeling of warm Italian summer, transporting the taster to cozy Tuscan courtyards or the bustling streets of Naples.
1
Line a large fine baking dish with foil. Preheat the oven to 220 degrees.
2
On a floured surface, roll out the dough into a square shape (about 30x30 cm), dust with flour again, and carefully roll it onto a rolling pin. Transfer to a baking dish and gently unroll. Place the dish with the dough in the refrigerator.
- Puff pastry: 500 g
3
Meanwhile, heat 2 tablespoons of oil in a large skillet, add minced garlic, and sauté for 2-3 minutes. Then add sliced olives and tomatoes. Arrange the tomatoes in a single layer. If they don't fit in the skillet all at once, fry in batches.
- Olive oil: 4 tablespoons
- Garlic: 3 cloves
- Olive: 0.3 glass
- Plum tomatoes: 8 pieces
4
Slightly chilled dough, drizzle with olive oil (2 tablespoons), sprinkle with thyme, place tomatoes and olives on top, and send to the oven.
- Olive oil: 4 tablespoons
- Chopped fresh thyme: 3.5 teaspoons
5
Bake on the middle rack for about 50-60 minutes, until the dough turns golden and the edges of the tomatoes darken.
- Plum tomatoes: 8 pieces
6
Remove the finished pie from the oven, sprinkle with parmesan, cover with foil, and let it sit for 2-3 minutes. Serve hot.
- Grated Parmesan cheese: 60 g