Now is the time to bake this tasty tomato pie.
Tomato pie has a lot of flavor. Mari Moilanen
– Tomato pie, which really tastes good, is my credit story in the spring. Tasty tomatoes are still waiting now, says the food supplier Mari Moilanen Something tasty in his blog.
Moilanen’s credit prescription has been with him for years, as Mari, in her twenties, is baking with this recipe.
– You can use a little loose winter tomatoes for this pie, as the pie gets a lot of taste from fresh herbs and tuju cayenne.
Tip!
– The taste of the tomato pie will only improve by the next day. This is exactly the kind of passel pie that can be made the day before going to the cottage. Then have a delicious meal on the table as soon as you arrive at the cottage. The pie only needs a little crispy salad and a glass of wine, Moilanen suggests.
The tomato pie can be baked the day before. Its taste just gets better. Mari Moilanen
Tomato pie
(For 6 people)
3 dl (spelled) wheat flour
150 g butter
2 tablespoons cold water
Filling:
3 steamed tomatoes
2 yellow onions
1 clove of garlic
2 tablespoons olive oil
3 tablespoons tomato puree
1 tablespoon fresh rosemary chopped
2 tablespoons basil sliced
2 teaspoons paprika powder
¾ teaspoon of salt
¼ teaspoon cayenne pepper
Grated 3 dl gruyère cheese
¼ teaspoon of paprika powder
1. Knead the flour and diced butter together. Add water and mix into batter. Wrap the dough in plastic wrap and put in the fridge to wait. Tighten the baking paper to the bottom of the loose bottom pan (diameter 20 cm) and lubricate the edges of the pan.
2. Dice the tomatoes. Chop the onions and garlic cloves.
3. Heat the oil in a large pan and saute the onions in it for about 7 minutes. Add the tomato puree and fry, stirring, for 5 minutes.
4. Add tomatoes, herbs and spices. Allow the mixture to boil slowly for about 20 minutes until the liquid has largely evaporated and the mixture is thick. Cool to room temperature.
5. Roll the dough into a slightly larger plate and press it to the bottom and edges of the pan. Cut off the remaining dough with a knife.
6. Spread the tomato mixture on the pan and sprinkle with grated cheese. Finally, add more paprika powder.
7. Bake at a lower level than the average of a 200-degree oven for 25 to 30 minutes. Allow the pie to cool to room temperature.