Tomato pie
Ingredients
- 260 g flour
- 250 g ricotta
- 120 g sour cream
- 110 g butter
- 45 g Cheddar cheese
- 7 medium-sized tomatoes of various colors
- 3 eggs
- 1 onion
- 1 teaspoon fresh thyme
- 1 teaspoon honey
- Basil
- Salt
- Pepper
- Olive oil
Preparation video
In a large bowl, combine flour, 25 g finely grated Cheddar cheese, 1 teaspoon chopped fresh thyme, 110 g chilled, cubed butter, and knead into a crumble by hand. Add 2 eggs, 1 tablespoon cold water, and continue kneading until the dough is uniform. Roll out thinly and place into a 28-cm round baking dish. Refrigerate for 20 minutes. Remove from fridge and cover with crumpled parchment paper. Weigh down with beans or something else, and bake at 200 C for 20 minutes.
For the filling, combine chopped onion, 20 g finely grated Cheddar cheese, chopped thyme and basil, 1 teaspoon honey, 3 tablespoons olive oil, salt and pepper to taste, 1 egg, 120 g sour cream, and stir well.
In another bowl, combine 4 diced tomatoes with ricotta cheese. When the dough is ready, remove the parchment paper with beans. Add the tomatoes and ricotta evenly. Add the sour cream mass and spread it out evenly. Top the pie with slices of colorful tomatoes with basil in the middle. Bake at 180 C for 30 minutes. Sprinkle with grated Cheddar cheese and bake for 10 more minutes.
Decorate with basil leaves.
Preparation
In a large bowl, combine flour, 25 g finely grated Cheddar cheese, 1 teaspoon chopped fresh thyme, 110 g chilled, cubed butter, and knead into a crumble by hand. Add 2 eggs, 1 tablespoon cold water, and continue kneading until the dough is uniform. Roll out thinly and place into a 28-cm round baking dish. Refrigerate for 20 minutes. Remove from fridge and cover with crumpled parchment paper. Weigh down with beans or something else, and bake at 200 C for 20 minutes.
For the filling, combine chopped onion, 20 g finely grated Cheddar cheese, chopped thyme and basil, 1 teaspoon honey, 3 tablespoons olive oil, salt and pepper to taste, 1 egg, 120 g sour cream, and stir well.
In another bowl, combine 4 diced tomatoes with ricotta cheese. When the dough is ready, remove the parchment paper with beans. Add the tomatoes and ricotta evenly. Add the sour cream mass and spread it out evenly. Top the pie with slices of colorful tomatoes with basil in the middle. Bake at 180 C for 30 minutes. Sprinkle with grated Cheddar cheese and bake for 10 more minutes.
Decorate with basil leaves.
Tomato pie
Ingredients
- 260 g flour
- 250 g ricotta
- 120 g sour cream
- 110 g butter
- 45 g Cheddar cheese
- 7 medium-sized tomatoes of various colors
- 3 eggs
- 1 onion
- 1 teaspoon fresh thyme
- 1 teaspoon honey
- Basil
- Salt
- Pepper
- Olive oil
Preparation
In a large bowl, combine flour, 25 g finely grated Cheddar cheese, 1 teaspoon chopped fresh thyme, 110 g chilled, cubed butter, and knead into a crumble by hand. Add 2 eggs, 1 tablespoon cold water, and continue kneading until the dough is uniform. Roll out thinly and place into a 28-cm round baking dish. Refrigerate for 20 minutes. Remove from fridge and cover with crumpled parchment paper. Weigh down with beans or something else, and bake at 200 C for 20 minutes.
For the filling, combine chopped onion, 20 g finely grated Cheddar cheese, chopped thyme and basil, 1 teaspoon honey, 3 tablespoons olive oil, salt and pepper to taste, 1 egg, 120 g sour cream, and stir well.
In another bowl, combine 4 diced tomatoes with ricotta cheese. When the dough is ready, remove the parchment paper with beans. Add the tomatoes and ricotta evenly. Add the sour cream mass and spread it out evenly. Top the pie with slices of colorful tomatoes with basil in the middle. Bake at 180 C for 30 minutes. Sprinkle with grated Cheddar cheese and bake for 10 more minutes.
Decorate with basil leaves.
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