Tomato pie with basil
6 servings
40 minutes
Tomato pie with basil is a refined dish of French cuisine that combines tender dough and a fragrant filling of tomatoes, feta cheese, and fresh basil. Traditionally, such pies were made in the southern regions of France where tomatoes and herbs play a key role in gastronomy. The crispy base contrasts with the soft filling, while feta adds zest. The dish is perfect for a summer dinner or as an exquisite appetizer on a festive table. Served hot, it can be complemented with a glass of light white wine or fresh green salad. This pie combines simplicity in preparation with a sophisticated taste that delights gourmets around the world.
1
Scald the tomatoes with boiling water to easily remove the skin.
- Tomatoes: 5 piece
2
Chop the butter with flour until crumbly, add salted ice water and knead the dough.
- Butter: 80 g
- Wheat flour: 180 g
- Water: 5 tablespoon
- Salt: to taste
3
Place the dough in the mold, create a border, prick with a fork, and bake in the oven for 10 minutes at 150-180 degrees.
4
Peel the tomatoes, mash them with a fork, drain excess liquid, and mix with basil. Crumble the cheese with a fork.
- Tomatoes: 5 piece
- Basil: 1 tablespoon
- Brynza cheese: 100 g
5
Place the feta cheese on the dried dough, then the tomatoes, and smooth it out.
- Brynza cheese: 100 g
- Tomatoes: 5 piece
6
Place in the oven at 150-180 degrees until cooked, about 30 minutes, depending on the oven.
7
Serve hot.
