Tomato pie on a cheese base
Description
The recipe won’t take much time. Once, I tried making a cheese pie with tomatoes—I liked it. In general, cheese is great to add to dough: it makes it soft, slightly stretchy, and covered with a crispy crust. The filling, thanks to the tomatoes and olive oil, remains quite vibrant, juicy, and tender even after an hour of baking. This pie goes well both on its own and with green salads. Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, we prepare the filling. We cut the cherry tomatoes into quarters, thinly slice the shallot, mix with olive oil and honey, and sprinkle with chopped thyme. Let it bind together.
- 2
Step 2
We’re working on the dough — chop the butter, rub it with the flour, add grated cheese, a little thyme, and salt. Spread it into a baking dish and press it down.
- 3
Step 3
Place it in an oven preheated to 190 degrees and bake for exactly 1 hour. A golden crust should form, the pie should become crispy, and the filling should remain juicy. Done!