Christmas tomato pie with Toma’Chef

Christmas tomato pie with Toma'Chef


  • 1 sheet of puff pastry
  • tree: 14 green Toma’Chef tomatoes
  • stars: 4 yellow Toma’Chef tomatoes
  • Christmas balls: 4 red Toma’Chef tomatoes
  • tribe: 1 Toma’Muse
  • 1 jar of ricotta (250 g)
  • paprika powder
  • small pinch of Rose Harissa spice (Mill Mortar)
  • salt and pepper from the mill
  • 5 slices of coppa or ganda ham
  • dried basil

Type of dish

Hot dish


  • Preheat the oven to 180°C
  • Place the sheet of puff pastry on the baking paper surrounding the baking tray
  • Divide the ricotta over the puff pastry. Leave 2 cm at the edge.
  • Season the ricotta with the paprika, ground pepper, coarse salt and, if you like it a bit spicy, a pinch of pink harissa.
  • Halve the green cherry tomatoes and form a nice Christmas tree in the middle.
  • Cut the yellow tomatoes into elongated pieces to form stars.
  • Cut off the tops of the red tomatoes to make Christmas balls and divide the leftovers over the cake.
  • Cut the reddish brown Toma’Muse lengthwise for the trunk.
  • Divide the coppa ham into small pieces and arrange between and around the tree.
  • Fold the edge slightly so that the ricotta does not run off the cake during baking.
  • Place the tomato pie in the preheated oven for 17 minutes. Be sure to keep an eye out!
  • After baking, sprinkle with some more dried basil.

Recipe made by Maison_Madelise