Open pie with tomatoes, thyme and cheese
4 servings
50 minutes
Open pie with tomatoes, thyme, and cheese is the embodiment of simplicity and sophistication in European cuisine. Its base is a delicate shortcrust pastry that turns golden and crispy after baking. The filling of ripe tomatoes, refreshing thyme leaves, and soft cheese fills the dish with rich aroma and intense flavor. The sweet note of cane sugar highlights the natural acidity of the tomatoes, while olive oil adds a subtle velvet texture. This pie is perfect for a summer lunch outdoors, pairing well with a glass of white wine or cool lemonade. Inspired by the traditions of French and Italian gastronomy, it evokes sunny days on the Mediterranean coast where simple yet exquisite ingredients transform into true masterpieces.
1
Cut softened butter into pieces and add to the flour, add eggs, sugar, salt, baking soda neutralized with lemon juice, and mix thoroughly.
- Butter: 150 g
- Wheat flour: 200 g
- Chicken egg: 1 piece
- Sugar: 15 g
- Salt: pinch
- Baking soda: pinch
- Lemon juice: 5 ml
2
Knead the dough, roll it into a ball, and refrigerate for 30 minutes.
- Wheat flour: 200 g
3
When the dough is ready, roll it out to a thickness of 1–1.5 cm. Take a fluted round mold and spread the dough on the bottom and sides. Place it in an oven preheated to 200 degrees and bake until golden for about 10 minutes.
4
When the pie base turns golden, we take it out and let it cool. We layer sliced large tomatoes on top of the prepared dough.
- Tomatoes: 2 pieces
5
Mix thyme leaves with cane sugar and sprinkle on tomatoes. Drizzle with olive oil and send to the oven at 200 degrees.
- Thyme: 3 pieces
- Cane sugar: 10 g
- Olive oil: 5 ml
6
Bake until the tomatoes are browned. When the pie is ready, take it out and immediately sprinkle with grated cheese.
- Hard cheese: 40 g
