Tomato pie

Tomato pie made from the best of our harvest is a little laborious, but well worth the effort. The recipe makes a baking bun that’s big enough for a big group.

Ingredients for 8 people

2kg fresh tomatoes 2 balls of mozzarella fresh thyme 1 tsp sugar 1 tsp black pepper 1/2 dl olive oil

Soft pie crust

2 eggs 1 teaspoon dry yeast 2 teaspoons sugar 4-5 teaspoons wheat flour 4-5 teaspoons durum wheat flour 2-4 teaspoons water 1-2 teaspoons salt

In a mixing bowl, add 2 teaspoons water. Measure the yeast and sugar into the bowl. Allow the yeast to activate for a while.

In the meantime, cut the tomatoes in half and remove the stems. Place the tomatoes, cut side up, on a baking tray in the oven. Roast the tomatoes for 2h/125C in the oven.

Stir the eggs into the pie crust dough. Season with salt. Add flour a quarter at a time and water so that the dough is runny but comes away from the bowl.

Place the dough on a baking sheet and spread with a spatula. Let rise for an hour.

Stir in the mozzarella. Tuck the tomatoes tightly into the pie crust. Press the mozzarella slices into the butter. Season the tomatoes with sugar and pepper and drizzle a generous amount of olive oil over the top.

Bake the tomato pie in a 170C oven for about 45 minutes.

Remove from the oven and sprinkle the tomato pie with fresh thyme.

Remove from the oven and sprinkle the tomato pie with fresh thyme.

Remove from the oven and sprinkle the tomato pie with fresh thyme.