Savory tomato pie

Step 1/5

• ¼ shallot
• ¼ clove garlic
• 1 tomatoes
• ⅛ tsp thyme
• ⅛ tsp oregano

• oven
• cutting board
• knife

Preheat oven to 190°C/375°F. Peel and finely slice shallot and garlic. Slice tomatoes. Roughly chop fresh thyme and oregano leaves.

Step 2/5

• ¼ tbsp unsalted butter
• salt
• pepper

• frying pan (small)
• cooking spoon

Melt butter in a small pan over medium heat. Add shallot and garlic, season with salt and pepper, and sauté for approx. 8 - 10 min., or until the shallot just begins to brown.

Step 3/5

• ¼ puff pastry sheet
• 3¾ g shredded Gruyère cheese
• 3¾ g Parmesan cheese (grated)
• 28¾ g mayonnaise
• salt
• pepper
• sugar
• unsalted butter (for greasing)

• pie dish (9 in.)
• bowl (small)

Grease a pie dish, add half of the puff pastry—you’ll have some overhang, don’t worry, that’s what you want. Add Gruyère cheese, Parmesan cheese, and mayonnaise to a bowl and stir to combine. Season with salt and pepper. Add the cheese mixture to the puff pastry-lined pie dish and spread evenly. Add shallot mixture and layer on sliced tomatoes. Season with salt, pepper, and sugar, and sprinkle with chopped fresh thyme and oregano.

Step 4/5

• ¼ puff pastry sheet

• knife

Cut the second sheet puff pastry into approx. 1 ¼ cm/½ in. wide strips. Layer the strips to form a lattice pattern over the pie. Now trim both pastry sheets, leaving approx. 1 ¼ cm/½ in. of dough hanging over the sides. Press to seal the dough together and wrap it up around the edges.

Step 5/5

• ¼ egg yolk

• oven
• pastry brush
• wire rack

Bake pie at 190°C/375°F for approx. 20 min. Open the oven, and carefully brush the top of the pie with beaten egg yolk. Bake for another approx. 20 - 25 min., or until the crust is golden brown. Remove from the oven and let cool on a wire rack for at least 30 min. before slicing. Enjoy!

Enjoy your meal!