Provencal Toma'Rito pie
Ingredients
- 20 Toma’Rito tomatoes
- 100 g grated cheese
- 1 roll of puff pastry
- 1 kl. soft mustard
- 1 kl. of thyme
- 1 kl. rosemary
- Pepper and salt
Type of dish
Grill
Method
- Cut the Toma’Rito tomatoes in 2 and remove the seeds. Drain them upside down and pat dry.
- Preheat the oven to 190 °C
- Place the rolled out puff pastry with the baking paper in a cake tin (Ø 24 cm) and form thick raised edges.
- Prick the dough a few times with a fork and brush thinly with the mustard
- Place the halved Toma’Rito tomatoes side by side, with the cut side up, in the pie dish. Season with pepper, salt, thyme and rosemary. Sprinkle with the grated cheese.
- Put in the preheated oven for approx. 15 min.
This recipe was created by chef Peppe Giacomazza in collaboration with Njam TV.
