Italian Tomato Pie
6 servings
60 minutes
Italian tomato pie is a true ode to Mediterranean flavors and aromas. Its recipe roots delve deep into Italian culinary tradition, where simplicity of ingredients meets richness of taste. The delicate flaky pastry forms a crispy base for the filling made of creamy goat cheese, roasted eggplant, and juicy tomatoes. Thyme adds a zesty freshness to the dish, while red onion and sweet pepper contribute a light sweetness. The pie is baked to a golden crust, filling the kitchen with a warm, appetizing aroma. It is perfect as an appetizer or main dish, especially accompanied by fresh herbs and a glass of white wine. In every bite lies a piece of sunny Italy with its cozy trattorias and family traditions.
1
In a bowl, mash the cheese, thyme, and crushed garlic. Add salt and pepper.
- Goat cheese: 250 g
- Fresh thyme: 0.5 bunch
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
2
Place the rolled-out dough in a greased form.
- Puff pastry: 400 g
3
Prick the dough with a fork to prevent it from puffing up. Then carefully spread the cheese mixture over the entire surface.
- Goat cheese: 250 g
4
Slice the eggplants into rounds. Sprinkle with coarse salt and let sit for 20 minutes.
- Eggplant: 2 pieces
5
Place in a colander and press down with a heavy plate to remove excess moisture. Then place it on the dough.
- Eggplant: 2 pieces
6
Slice the onion into half rings (shallots can also be used). Distribute evenly over the surface of the pie.
- Red onion: 2 heads
7
Layer sliced tomatoes on top. Sprinkle with diced peppers. Add thyme leaves on top, and season with salt and pepper.
- Plum tomatoes: 6 pieces
- Bell pepper: 1 piece
- Fresh thyme: 0.5 bunch
- Salt: to taste
- Ground black pepper: to taste
8
Bake for 40 minutes in a preheated oven at 180 degrees.
9
Serve warm, can be sprinkled with fresh herbs.
